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Butternut Squash Quinoa Salad

April 15, 2016

I  had doubled the original recipe for my recent WDC and 2 cups of quinoa was way too much so I ended up using around 1.5 cups.  I also changed the ratios more to my liking and added a dressing.  The recipe below reflects my modifications.

This recipe is fairly similar to my Sweet Potato Quinoa recipe.  Just shows ya how flexible quinoa is:)

Difficulty: Easy
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 4 servings
Taste: Good


1 medium/large butternut squash, peeled and diced
olive oil
3/4 cup quinoa
1.5 cup chicken stock
3 large leafs of kale, stem removed
½ cup cranberries
¼ cup walnuts, chopped and toasted
¼ cup crumbled goat cheese
salt and pepper

2 tsp olive oil
1 small lemon, juiced
2 tsp honey


1. Preheat oven to 425 degrees F. Cover a baking sheet with foil. Toss butternut squash with 1 tbs of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized.

2. Prepare quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.

3. In a saute pan add a tbs of olive oil and tare kale into preferred size pieces. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy.

4. In the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.

5. Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

6. Mix dressing ingredients in a small bowl.  Top and toss dressing with the salad and serve.

Use more or less of ingredients as you wish.


Source: Suck on sweet

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  1. Heidi’s Galette WDC | Elements of Wood

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