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| Rainbow quinoa, craisins, chopped almonds, and delicious roasted butternut squash cubes. Tossed together to create a flavorful side that goes with a variety of other main dishes, or can be served as a meal on its own! |
Ingredients:
●
1 cup (uncooked) quinoa
●
2 cups water
●
1 (20 oz) package cleaned and cut butternut squash
●
1 tbsp olive oil
●
½ cup cranberries (or Craisins)
●
½ cup almonds, walnuts, and/or pecans (whole)
●
Salt and pepper, to taste
Directions:
1.
Preheat oven to 450°F.
2.
Open package of squash and pour chunks into a
medium/large bowl. Add in olive oil, salt, and pepper. Toss until squash chunks
are evenly coated.
3.
Assemble squash chunks onto a baking pan. Roast in the
oven for about 25 minutes or until tendered and brown, turning halfway through.
4.
While the squash is roasting, measure out and pour the
2 cups of water into a pot. Bring the water to a boil on the stove, then reduce
to a simmer on the “low” setting and add in the quinoa. Cover and let cook for
15 minutes.
5.
After 15 minutes, let quinoa sit for at least 10 more
minutes to let it get as fluffy as possible.
6.
As quinoa is cooling, measure out the
almonds/walnuts/pecans. In a small bowl or on a cutting board, chop them as
finely as you’d like, or leave them whole.
7.
In a large bowl, mix quinoa, nuts, and roasted
butternut squash until well combined. Measure out cranberries/craisins and add
them to the bowl, mixing again.
8. Transfer
into a serving dish and place on the table while it’s still warm, or store in
the fridge until it’s time to eat - this salad tastes delicious both hot and
cold, so consume it at whatever temperature you prefer!
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