My daughter eats a lot of vegetarian items and many of these in some way, shape or form involve the use of squash - usually with fine results. With that in mind, I present Butternut Squash Quinoa Cranberry Salad.
- 1 cup of quinoa
- 2 cups vegetable broth
- 1 medium butternut squash peeled, diced in 1/4 in cubes
- 1/2 medium red onion diced
- 1/2 cup dried cranberries
- 1 sprig rosemary
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp sea salt
- 1 tbsp cider vinegar
In sauce pan, bring quinoa and vegetable broth to a boil and then simmer for 25 min. Remove from heat.
Preheat oven to 425 degrees. Add all other ingredients except the vinegar to a baking dish. Coat ingredients with olive oil, sea salt and butter. Roast for 20 min. until the squash is soft.
Remove from oven and add vinegar. Serve baked squash mixture over quinoa. Eat with mixed greens on side.
Posted by Bruce Lehr May 31st 2010.