Description
A nutritious salad featuring quinoa and seasonal vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1 cup chopped kale
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil and add quinoa.
- Reduce heat, cover, and simmer for 15 minutes.
- In a separate pan, roast butternut squash until tender.
- In a bowl, combine cooked quinoa, roasted squash, kale, cranberries, and pumpkin seeds.
- Drizzle with olive oil and apple cider vinegar.
- Season with salt and pepper, then toss to combine.
- Top with feta cheese if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Autumn Harvest Quinoa Salad