Yield: Serves 8-10 Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes
- 1 cup butternut squash, peeled, and chopped into ½ inch cubes
- Organic olive, coconut, or canola oil
- Chicken or vegetable broth
- Salt and freshly ground black pepper, for seasoning squash
- 2 cups quinoa
- 4 cups water
- Pinch of salt
- 1 cup dried cranberries
- 1 cup slivered almonds
- 1 cup raw pumpkin seeds
- 1 medium yellow onion, diced
- 1 cup scallions, diced
Citrus Maple Dressing:
- Juice of 2 large oranges and 2 lemons
- Zest of 1 large orange and 1 lemon
- ¼ cup olive oil
- 1 tablespoon honey
- 1 tablespoon maple syrup
- Salt and freshly ground black pepper, to taste
- Using a medium saucepan, toast almonds, pumpkin seeds, and cranberries in separate batches on medium heat for 3-4 minutes. You can use a dash of oil or cooking spray to prevent burning. Remove from heat and keep in pan to let remaining seeds heat and pop. Using the same saucepan, heat 1 TBSP canola oil and sauté butternut squash for 7-8 minutes. You can also roast butternut squash cubes in the oven on a baking sheet with cooking spray for 20 minutes at 350 degrees.
- Cook the quinoa. Remember to toast the quinoa first with a small amount of oil for 10 minutes and stir constantly. Add toasted quinoa, broth, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is completely absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature completely.
- In a large bowl, combine quinoa with all other ingredients. In a small bowl, whisk together the dressing by mixing orange juice, zest, olive oil, maple syrup, and honey. Drizzle over entire quinoa salad. Serve as a side dish or over raw spinach or arugula and top with grilled chicken or turkey breast. Season with salt and pepper to taste.