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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Quinoa Salad with Roasted Squash, Dried Cranberries and Pecans Recipe

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This recipe for Quinoa Salad with Roasted Squash, Dried Cranberries and Pecans is from NCL Get Cookin' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa
kosher salt
freshly ground pepper
1 medium delicata squash, seeded and thinly sliced into half moons
1 bunch tuscan kale, thinly sliced, stems removed
⅓ cup pecans, toasted
⅓ cup dried cranberries
1 Tbsp balsamic vinegar
2 Tbsp olive oil
⅓ cup crumbled feta cheese
Directions:
Directions:
Preheat oven to 425º and cover a baking sheet with foil.

In medium saucepan, combine quinoa and 2 cups water. Bring to boil, then reduce heat and simmer, covered 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a tray to cool.

Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.

In large bowl, toss together quinoa, squash, kale, pecans and cranberries.

In small bowl, whisk together balsamic vinegar and olive oil.

Drizzle over salad and toss gently to combine.

Season with salt and pepper.

Crumble feta on top, and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Can add artichoke hearts or diced chicken to make it more of a meal.

 

 

 

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