Quinoa & Squash Salad

This recipe may seem daunting at first since you must make three separate items, but it is really very simple. To save time, the nuts can be made ahead –
if you can manage to not eat them.
Yum! Enjoy!

Print the recipe here.

INGREDIENTS

• Squash

  • 1 medium butter nut squash, peeled and cut into small cubes

  • 3 tablespoons coconut oil

  • 2 tablespoons finely chopped sage

• Quinoa

  • 1 cup quinoa

  • 2 teaspoons finely chopped thyme

  • 1 clove garlic finely chopped

  • 2 tablespoons balsamic vinegar

  • ¼ cup olive oil Salt to taste

• Nuts

  • 2 cups nuts (pistachios, hazelnuts or cashews work well)

  • 1.5 tablespoons coconut oil

  • 1 tablespoon maple syrup

  • 2 tablespoons coconut sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon cardamom

  • 1 teaspoon nutmeg

  • 1/8 teaspoon cayenne

  • 1 teaspoon salt

• Garnish

  • 1 large pomegranate – juicy seeds removed

DIRECTIONS

• Squash

  • Heat oven to 350.

  • Melt coconut oil in a pan on stove top.

  • Add sage, heat until fragrant. Toss in a bowl to evenly coat squash.

  • Spread onto a sheet pan in single layer.

  • Bake in oven, turning once, 20-25 minutes or until soft.

• Quinoa

  • Toast quinoa in a dry pan over medium-high heat, stirring frequently to slightly darken the grains. This is optional but adds a nutty richness and depth to the taste.

  • Bring 2 cups of water to boil in medium saucepan. Add 1/4 teaspoon salt and the quinoa.

  • Stir, reduce to simmer, cover and cook for 15 minutes.

  • When finished remove from heat, fluff with fork and cover for 5 minutes.

  • While quinoa is resting make the vinaigrette. Either add herbs, vinegar and salt to a bowl then slowly drizzle in oil while whisking or combine everything in a blender to emulsify.

  • Pour quinoa into a large bowl and stir in vinaigrette while warm to soak up the flavors.

• Nuts

  • Heat oven to 350

  • Place nuts in medium mixing bowl

  • Heat oil, syrup, sugar, and spices in pan until just melted Pour oil mixture over nuts and toss to coat

  • Spread nut mixture in a single layer on a sheet tray, keeping them tightly packed next to each other.

  • Bake for 12-14 minutes or until golden and fragrant, stirring once to ensure even browning

  • Allow the nuts to cool on the pan until they become crisp.

  • Mix everything in a large serving bowl, stir in pomegranate, add salt to taste. This dish can be enjoyed while all ingredients are still warm or room temperature.