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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Quinoa, Butternut Squash, and Pumpkin Seed Salad Recipe

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This recipe for Quinoa, Butternut Squash, and Pumpkin Seed Salad is from Steinbruck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked quinoa
1/4 cup sultana raisins
3 tablespoons maple syrup
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 1/2 teaspoon Dijon Mustard
1/4 cup raw pumpkin seeds
2 cups peeled and 1/4-inch diced butternut squash
1 cup baby spinach
Directions:
Directions:
Bring a pot of water to a boil. Add quinoa, stir and boil gently until tender, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dish towel and let sit 5 minutes. Transfer to a large bowl, stir in raisins and set aside. Meanwhile, in a bowl, combine maple syrup, vinegar, 1 tablespoon of the olive oil and mustard. Blend mixture thoroughly and set aside. Place pumpkin seeds in a dry nonstick skillet over medium heat and toast until seeds are golden, about 5 minutes. Remove seeds from skillet and set aside. In same skillet, over medium heat, add remaining olive oil and butternut squash. ( You may need to microwave the squash beforehand to thoroughly cook). Brown squash in skillet until golden brown, about 8 minutes. Transfer squash to bowl with quinoa and toss with reserved vinaigrette. Add pumpkin seeds and spinach and season to taste with salt and pepper. Salad can be eaten warm or refrigerated and eaten cold.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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