Beautiful and health-boosting, this easy quinoa recipe works well as a warm side dish or cold salad -- it packs and keeps for several days making it ideal for potlucks, lunchboxes, and make-ahead dinner planning.
Course:
Main Dish, Salad, Side Dish
Cuisine:
American
Servings: 8servings
Ingredients
10ouncesdiced butternut squashabout 2 cups
1/3cup extra-virgin olive oil(divided)
1 1/2cup quinoa, rinsedI used tri-color quinoa from Living Now (Now Foods)
1/3 cup balsamic vinegar
1/3cupreal maple syrup
1 1/2teaspoon2dried thyme
1/2teaspoonsalt
1cup golden raisins
1cupraw, unsalted pecan pieces
1/2 cup chopped green onions, tops & bulbs
Instructions
Preheat oven to 375 F degrees. Toss butternut squash with 1 tablespoon of the olive oil and place in single layer on rimmed baking sheet.
Bake squash, stirring once halfway through, for approximately 15 minutes or until tender and turning golden brown. Remove from oven and set aside to cool down.
Meanwhile, cook quinoa according to package directions -- it should also take around 15 minutes, so you can do the squash and quinoa simultaneously to save time.
When quinoa done, transfer to large bowl, fluff with fork and allow to cool for 5 minutes.
While quinoa and squash cooling down, prepare dressing by adding maple syrup, remaining olive oil, balsamic vinegar, thyme and salt to small bowl and whisk until combined.
Add cooked quinoa, cooked squash, green onions, raisins, and pecans to large bowl, mix gently to combine.
Pour dressing over top and stir to evenly distribute. Serve warm, room temperature or chilled.