Butternut Squash and Quinoa Salad - NBC Connecticut
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Taste of Today Recipes

Butternut Squash and Quinoa Salad

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    Butternut Squash and Quinoa Salad

    Chef Chris Prosperi makes butternut squash and quinoa salad. (Published Saturday, Nov. 9, 2019)

    • 4 cups butternut squash – 1/2 inch dice
    • 1 12 ounce package quinoa
    • 1 tablespoon olive oil
    • 1 cup diced red onion
    • 1 cup dried cranberries
    • 1/2 cup pumpkin seeds or sunflower seeds
    • 1/2 cup orange juice
    • 1/2 cup olive oil
    • 1/2 cup lemon juice
    • 1/4 cup maple syrup
    • Salt and pepper to taste

    Bring a pot of salted water to a boil and add the diced butternut squash and simmer until squash is fully cooked about 7-8 minutes. Then strain out the squash and set aside.

    Bring the water back to a boil and add the quinoa and cook for 12-15 minutes or until the quinoa is fully cooked and strain. Set aside with the squash.

    Now heat the 1 tablespoon of oil in a large pan. Add the red onion and cook until lightly browned.

    Then mix in the dried cranberries and the pumpkin seed and cook for 1-2 minutes.

    Pour in the orange juice and cook until pan is dry.

    In a large mixing bowl combine the cooked butternut squash, cooked quinoa, and onion mix.

    Pour in the olive oil, lemon juice, and maple syrup. Season with salt and pepper and serve.

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