Quinoa Dinner Salad with Roasted Vegetables
1 1/2 c. (uncooked) quinoa
2 c. cubed butternut squash or other firm veg. I often use cauliflower too.
Salt and pepper
1 c. dried cranberries
1/2 small red onion
2/3 c. mixed seeds. I use sunflower, pumpkin, and sesame seeds.
1 c. slivered almonds. You could substitute whatever you like. I’ve used walnuts, pecans, and even hazelnuts.
3/4 c. chopped mixed fresh herbs. I like thyme, basil, Italian parsley, cilantro, and mint. It is important to have a variety.
Toss vegetables lightly with olive oil, salt and pepper and place on roasting pan. Roast at 425 degrees for about 20 mins. Time will vary by oven so keep watch. Remove when carmelized and a nice golden brown. The edges may be darker and that is good! Remove and let cool.
Rinse the quinoa under cold running water and drain it in a sieve.
Bring 3 c. water to boil and add quinoa and ½ t. salt. Lower heat and cook 15 min., then turn off pan and let sit 5 min. Drain if needed and cool to room temp.
Finely chop the red onion. It is good to toast the seeds and nuts until golden in a dry nonstick fry pan or toaster oven but this is not necessary.
Turn quinoa into a big bowl and stir in vegetable, onion, dried fruit, seeds, nuts, and herbs. Toss all with a simple vinaigrette dressing.