QUINOA SALAD WITH ROASTED SQUASH , DRIED CRANBERRIES AND PECANS
Serves 4
Quinoa with butternut squash for those who prefer whole grains and no gluten . One of our favorites .
1 cup quinoa Kosher salt Freshly ground black pepper
1 medium Delicata or Butternut squash , seeded and thinly sliced into half moons
1 bunch Tuscan kale , thinly sliced and stems removed
1 ⁄ 3 cup pecans , toasted season with salt and pepper . Spread out on a sheet tray to cool completely .
Meanwhile , arrange squash on a baking sheet and roast until tender and golden , 15 minutes . Let cool slightly .
In a large bowl , toss together quinoa , squash , kale , pecans and cranberries . In a small bowl , whisk together balsamic vinegar and olive oil . Drizzle over salad and toss gently to combine . Season with salt and pepper , crumble feta on top and serve .
Recipe from Anna Watson Carl , Delish
1 ⁄ 3 cup dried cranberries 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil
1 ⁄ 3 cup crumbled feta
Preheat oven to 425 degrees and cover a baking sheet with aluminum foil .
In a medium saucepan , combine quinoa and 2 cups water . Bring to a boil , then reduce heat and simmer , covered , 15 minutes . Turn off heat and let sit 5 minutes , then fluff with a fork and
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