Quinoa salad with Roasted Butternut Squash and Citrus

By kmad

Ingredients

• 2 c. Quinoa
• 1 medium butternut squash, diced and 1 t cinnamon
• 3 large shallot , finely diced
• 1/4 c. dried cranberries
• 1/4 c. dried toasted pecans, unsalted, chopped
• 1/4 c. fresh parsley, thyme chopped
• 3 T. fresh orange juice and 1 T orange zest
• 4 T. extra virgin olive oil
• Salt and pepper to taste

Preparation

Step 1

Toasted quinoa with olive oil for 3-4 min and add 3 cups of water and bring it to a boil
Once it comes to a boil, turn the heat down and allow the quinoa to simmer until all the water has been soaked up. Turn off and remove from heat. Fluff the cooked quinoa with a fork.

Preheat the oven to convection roast at 375˚F. In a large bowl, toss the diced butternut squash, shallot, cinnamon and season with salt, pepper and thyme (to taste). Place the mixture into a foil lined roasting pan and drizzle the top with olive oil. Put the roasting pan on the top shelf of the oven and leave for 15-20 minutes, or until the edges begin to lightly darken.

In a small skillet, toast the pecans on low heat until a nutty scent begins to form.

In a large bowl, toss the cooked quinoa and roasted squash, toasted pecans, and dried cranberries. Toss in the chopped fresh parsley, orange juice and olive oil and season with salt and pepper. Let the mixture sit for about an hour until all the flavors blend together. Can be served warm or chilled.