Squash & Cranberry Quinoa Salad
Paula Nemzek for KCTS 9 Cooks
2 cups delicata or butternut squash, peeled, seeded and cut into bite-size pieces
1 dash cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon each salt and freshly ground pepper
2 cups low sodium chicken or vegetable broth
1 tablespoon plus 1 teaspoon olive oil
1 cup uncooked quinoa, rinsed if necessary
1/3 cup red onion, diced
1/3 cup dried cranberries
2 cups baby spinach
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Peel, seed and chop squash into bite-size pieces, and transfer to a bowl. (You may later use the bowl for serving.) Season with cayenne pepper, cinnamon, salt and pepper, add 1 teaspoon olive oil and toss to coat. Place squash onto lined baking sheet. Roast for about 20 minutes, or until squash is tender, flipping halfway through.
Meanwhile, in a saucepan add broth and quinoa. Bring to a boil, reduce to a simmer, and cover. Simmer for 12 to 15 minutes, until broth is absorbed. Fluff with a fork.
In a large skillet add 1 tablespoon olive oil and the onion. Cook over low-medium heat for 3 to 5 minutes, until onion is tender. Add cranberries and squash to the skillet, then the spinach, and cook until spinach begins to wilt.
Add quinoa to the skillet, and mix until incorporated. Place in a serving bowl. Recipe may be doubled. This is excellent with rotisserie chicken added for a lunch salad. Toasted nuts are a great addition, as well.
Note: To peel butternut squash, cut off the top and bottom so it can stand upright, and use a vegetable peeler to cut vertical strips. For delicate, cut squash into thick rinse and slice off peel with a knife.
Find more recipes from the KCTS kitchen.