Food recipes
Butternut Squash & Quinoa Salad
Butternut Squash & Quinoa Salad Ingredients: nuts, pecans squash, winter, butternut, raw oil, olive, salad or cooking spices, rosemary, dried spices, garlic powder salt, table quinoa, uncooked soup, chicken broth or b...
Butternut Squash & Quinoa Salad
Ingredients:
nuts, pecans
squash, winter, butternut, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
salt, table
quinoa, uncooked
soup, chicken broth or bouillon, dry
cranberries, dried, sweetened
Directions:
Preheat oven to 350 F. Spread pecans out on a sheet pan.
Toast for 10 minutes.
Remove from oven and set aside.
Turn oven up to 425 F. Place squash in a large bowl.
Drizzle with olive oil.
Sprinkle rosemary, garlic powder and salt over the top.
Toss to coat.
Spread squash on a rimmed baking sheet and bake for about 25 minutes.
In a saucepan, mix quinoa and chicken stock.
Bring to a boil then cover the pan, reduce heat and simmer for 15 minutes.
When squash is finished, combine squash, cranberries and pecans in a large bowl.
When quinoa is finished, gently stir it into the bowl with the squash mixture and combine.
Serve warm.
Ingredients:
nuts, pecans
squash, winter, butternut, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
salt, table
quinoa, uncooked
soup, chicken broth or bouillon, dry
cranberries, dried, sweetened
Directions:
Preheat oven to 350 F. Spread pecans out on a sheet pan.
Toast for 10 minutes.
Remove from oven and set aside.
Turn oven up to 425 F. Place squash in a large bowl.
Drizzle with olive oil.
Sprinkle rosemary, garlic powder and salt over the top.
Toss to coat.
Spread squash on a rimmed baking sheet and bake for about 25 minutes.
In a saucepan, mix quinoa and chicken stock.
Bring to a boil then cover the pan, reduce heat and simmer for 15 minutes.
When squash is finished, combine squash, cranberries and pecans in a large bowl.
When quinoa is finished, gently stir it into the bowl with the squash mixture and combine.
Serve warm.