Quinoa Salad with Roasted Butternut Squash, Craisins and Slivered Almonds
This salad offers the best of fall ingredients with the deliciously flavored roasted butternut squash. Add the crunchy almonds and colorful sweet craisins and you have a tasty dish that is tasty and healthy!
1 cup of quinoa uncooked
2 cups of vegetable broth
Chicken broth or water
2 cups of peeled and cubed butternut squash
1 tablespoon olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1.4 tsp. nutmeg
1/4 tsp. cumin
1/2 cup of craisins
1/2 cup of slivered almonds
, 1 lemon
Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.
You can see more of Nina Safar's recipes by following her on Facebook HERE and the always fab Kosher In The Kitch!
Tags: craisins, nina safar, quinoa salad, recipe, roasted butternut squash, salad, slivered almonds