Warm Quinoa Salad with Roasted Squash and Cranberries

• 1 cup quinoa
• 2 cups water
• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced almonds, toasted
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon cinnamon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss squash cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. 3 Rinse quinoa under cold water. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
4. 4 In a small bowl, whisk together apple cider vinegar, honey, remaining olive oil, and cinnamon.
5. 5 In a large bowl, combine cooked quinoa, roasted squash, cranberries, parsley, and almonds. Pour dressing over and toss to combine.
6. 6 Serve warm.

Equipment

• Baking sheet
• Medium pot
• Large bowl
• Whisk

Variations

• Add roasted chickpeas for extra protein.
• Swap butternut squash for acorn squash or sweet potato.

Substitutions

• Use maple syrup in place of honey for a vegan option.
• Substitute walnuts for almonds if desired.

Pairings

• Serve with a glass of riesling or a sparkling apple cider.
• Pairs well with roasted chicken for a non-vegetarian option.

Nutrition

Tips

• For a heartier meal, add some crumbled feta cheese or toasted pumpkin seeds.
• Toasting the almonds adds a delightful crunch; don't skip this step!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a simple green salad or warm pita bread.
• A drizzle of tahini sauce would complement this dish beautifully.

FAQ