Quinoa And Glazed Butternut Squash Salad Food

ROASTED BUTTERNUT SQUASH QUINOA SALAD RECIPE

Steps:

• Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
• Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
• Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
• To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
• To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
• Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.

QUINOA AND GLAZED BUTTERNUT SQUASH SALAD

Steps:

• Preheat oven to 425F. Line a pan with parchment. Or use foil and spray it with oil.
• ROAST BUTTERNUT SQUASH: Toss butternut squash with oil, maple syrup, salt and pepper in a bowl. Place squash in single layer on pan. (Set bowl aside to mix assembled salad later). Roast squash for 20-30 minutes until tender and slightly caramelized, tossing or flipping over half way through. Lately, I've been cranking the heat to 450F for the last 5-10 minutes to brown the squash more. Remove from oven and sprinkle with thyme.
• MAKE QUINOA: (while squash is roasting). Rinse quinoa in a mesh strainer. Place in medium pot with 1 2/3 cups water and 1/2 teaspoon salt. Bring to a boil, then lower heat to simmer. Cook for 15 minutes. Turn off heat and let it sit for 5 minutes. Fluff with a fork. and let the quinoa cool a bit. Add spinach to the warm quinoa and mix. Spinach will wilt. If you prefer to leave the spinach more crisp, let quinoa cool a bit first.
• MAKE DRESSING: Put all dressing ingredients in a cup. Whisk to blend.
• ASSEMBLE AND SERVE: In large bowl, combine quinoa-spinach mixture, cranberries, butternut squash and dressing. Gently mix together. Taste and adjust seasonings. Scoop into serving bowl. Sprinkle with toasted sesame seeds and other optional garnishes as desired. Serve warm or at room temperature.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

GLAZED BUTTERNUT SQUASH

Steps:

• Peel, seed and slice the squash. Place in a pot with tight fitting cover and steam until squash is nearly tender, about 12-15 minutes. Drain well.
• Preheat oven to 400ºF.
• Arrange squash in one or two layers in greased shallow baking dish.
• Mix sugar, spices and salt, and sprinkle over the squash.
• Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes.
• For deeper glaze, broil a few minutes.