Quinoa Salad
Quinoa salads for supper — Autumn Harvest Quinoa Salad, Mediterranean Quinoa Salad, Black Bean and Quinoa Salad — for busy weeknights and packed lunches.
★ side
sideAutumn Harvest Quinoa Salad
This delicious Autumn Harvest Quinoa Salad is the perfect addition to your Thanksgiving Table🍂🍁 Quick, easy, and ready in under 30 minutes what more can you ask for?!?
matt cowanIngredients
- 1 cup Butternut Squash
- 1 tbsp Olive Oil
- 1 cup Quinoa
- 2 cup Vegetable Broth
- 1/2 cup Dried Cranberries
- 1/2 cup Toasted Pecans
- 1/4 cup Crumbled Feta
- 1/4 cup Parsley
- 3 tbsp Balsamic Vinaigrette
- Salt & Pepper
Instructions
- 1Cut your butternut squash into bite size cubes about 1cm around. Toss with olive oil. Roast in 425° oven for 25-30 minutes.
- 2Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the liquid is absorbed. Fluff the cooked quinoa with a fork.
- 3In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, crumbled feta cheese, and chopped fresh parsley.
- 4Drizzle with balsamic vinaigrette and toss to combine.
- 5Season with salt and pepper to taste.
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Open in Pepper →Quinoa Salads That Actually Fill You Up
A bowl of quinoa with beans, chopped vegetables and a good vinaigrette holds up in the fridge for days, which means one pot on Sunday can cover lunches all week.
Cooks on Pepper reach for these when it's too hot to run the oven, when there's leftover chicken or shrimp to use up, or when they want something on the table in the time it takes quinoa to cook.
Every recipe here is a real quinoa salad someone made and saved, from Autumn Harvest Quinoa Salad with butternut squash to Moroccan Chicken Quinoa Salad, Roasted Romaine Quinoa Salad, and Chickpea Quinoa Salad Meal Prep.
Quick Tips
- 1
Rinse the quinoa first
Run 1 cup of dry quinoa under cold water in a fine mesh strainer for 30 seconds to wash off the bitter coating.
- 2
Use the right water ratio
Simmer 1 cup quinoa in 2 cups water, covered, for about 15 minutes, then let it sit off the heat 5 minutes before fluffing.
- 3
Cool before adding vegetables
Spread the cooked quinoa on a sheet pan for 10 minutes so cucumbers and greens don't wilt when you toss it.
- 4
Dress it while warm
Add about half the vinaigrette to slightly warm quinoa so it soaks in, then save the rest to freshen leftovers.
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