LOVE this new fall salad recipe, Autumn Quinoa Salad. My hubby especially loves it. I have eaten it cold with grilled chicken and warm with grilled chicken. Chris likes it cold and he eats with or without grilled chicken. This is my second time to make it and I think you will love it.
The first time I made it, I bought a butternut squashed tried cutting it, peeling it and chopping it... and oh my, that was tough. I bought some cubed at Trader Joe's for like $2.99. That was WAY better!
I follow Sweet and Savory Steph on instagram. She is from Boston and I love her accent - especially since I don't have one - haha!! You should follow Steph - she makes these amazing different varieties of baked oatmeal and she makes many family favorites lower calorie.
Autumn Quinoa Salad - adapted from Sweet and Savory Steph
1 cups Brussels sprouts, halved
6. cups butternut squash, peeled and cubed
2 shallots, cut in large pieces
olive oil spray
1 tsp kosher salt
1/2 tsp paprika, cinnamon, cumin and dried thyme
1 cup quinoa
2 cups reduced sodium chicken or vegetable broth
1/4 cup dried cranberries (I used Craisins)
1/4 cup pecans, chopped
1/4 cup fresh parsley
Honey Mustard Vinaigrette
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp honey mustard
2 Tbsp apple cider vinegar
1/2 tsp kosher salt
fresh cracked pepper
Preheat oven to 450. Peel butternut squash, cut, take seeds out and cube (or buy cubed) Cute the ends off the Brussels sprouts and cut in half. Peel and slice shallots. Place the vegetables on a large sheet pan and spray with olive oil cooking spray. Miss the kosher salt, paprika, cumin cinnamon and dried thyme. Sprinkle over the vegetables and toss to coat. Turn the Brussels sprouts cut side down and roast until tender, about 25- 30 minutes, tossing every 8 minutes or so. While the vegetables roast, add the uncooked quinoa and the broth to a small saucepan, Bring to a boil and reduce and simmer/cook for 15 minutes or until the quinoa is tender and broth is absorbed. Add more broth if needed, In a small bowl, combine the vinaigrette items. Toss the vegetables, quinoa, cranberries, pecans, parsley and vinaigrette. Enjoy!