Recipe: Butternut Squash Quinoa Cranberry Salad

Sometimes you just don't want to spend time in the kitchen. That's how I felt yesterday. Still one needs to eat. And in just about the time it would have taken for me to grab something to eat, I was able to make this delicious seasonal recipe.

I love the combination of butternut squash and cranberries with the quinoa. The apple cider vinegar at the end, brings up the sweetness a bit. I am kicking myself for not adding some Brussels sprouts to this dish, as I had some on hand.

Perhaps you can add some at home and let me know how it turns out?

Serves 3-4

1 cup quinoa
2 cups vegetable broth and/or water
1 medium butternut squash, peeled and diced
1/2 medium red onion, diced
1/2 cup dried cranberries
1 sprig of rosemary
2 tbsp olive oil
1 tbsp butter
1/2 tsp sea salt
1 tbsp apple cider vinegar

Preheat oven to 425 degrees.

Cook quinoa in pot with vegetable broth over high heat. Bring to a boil. Reduce heat to simmer. Leave on stove for about 25 minutes, until water is absorbed.

Meanwhile, throw squash, red onion, dried cranberries, and rosemary into a rectangular baking pan. Coat with olive oil. Toss in sea salt and butter. Mix ingredients together. Roast in oven for 20 minutes or until squash is soft. Remove from oven. Add apple cider vinegar. Serve with quinoa.