Butternut Squash Quinoa Salad Recipes
Roast for 20 minutes or until squash is tender and lightly browned.
Butternut squash quinoa salad recipes. Spread butternut squash in a single layer on a foil lined baking sheet. Bring to a boil reduce to a simmer and cook partially covered until liquid is absorbed about 16 18 minutes. Pour over maple cider vinaigrette and give everything another stir.
While the butternut squash is roasting rinse quinoa and place in a medium pan with water. Assemble the quinoa salad. While the squash is baking bring the broth or water and quinoa to a boil in a medium pan.
Finally add a generous pinch of salt and pepper to taste. One 2 pound butternut squash peeled seeded and cut into 3 4 inch chunks about 3 cups 5 tablespoons extra virgin olive oil 2 teaspoons fresh thyme leaves roughly chopped kosher salt and. If you are using water add 1 4 teaspoon kosher salt.
Once boiling reduce the heat to a simmer cover and let cook 15 minutes until the water is absorbed. In a large mixing bowl shown above add the cooked quinoa butternut squash mix pecans baby kale drizzle with orange juice and cinnamon toss well to coat shown below. While the butternut squash is cooking make the quinoa and toast the pecans.
Roast the butternut squash. Add roasted butternut squash cooked quinoa and corn.