Description
Roasted butternut squash adds sweet, caramel notes to tender quinoa, while tart cranberries and crunchy pumpkin seeds add bursts of flavor and texture. Fresh herbs and lemon zing tie it all together in every bite.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper and spread on a baking sheet.
- Roast the squash for 20 to 25 minutes until tender and lightly browned.
- Meanwhile rinse the quinoa under cold water, then combine with vegetable broth in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed the liquid.
- Fluff the quinoa with a fork and let it cool slightly.
- In a large bowl combine the cooked quinoa, roasted squash, dried cranberries, pumpkin seeds, and red onion.
- In a small bowl whisk together the remaining tablespoon of olive oil, lemon juice, and lemon zest.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle chopped parsley and mint over the top before serving.
Notes
- You can use water instead of vegetable broth for a lighter flavor.
- The salad can be served warm, at room temperature, or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For extra crunch consider adding toasted walnuts or almonds.