Quinoa With Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH QUINOA SALAD RECIPE

Steps:

• Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
• Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
• Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
• To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
• To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
• Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.