Harvest Quinoa Salad (Printable Version)
A bright salad packed with quinoa, roasted squash, apples, pecans, and a flavorful maple-cinnamon drizzle.
# Ingredients You'll Need:
→ Broth and Grains
01 -
480 ml veggie broth
02 -
170 g tri-color quinoa
→ Produce
03 -
60 g fresh kale or spinach
04 -
2 Honeycrisp apples chopped up
05 -
300 g cubed butternut squash
→ Dried Fruit and Nuts
06 -
60 g cranberries dried
07 -
60 g pecans toasted
→ Dressing
08 -
30 ml maple syrup pure
09 -
45 ml olive oil
10 -
15 ml apple cider vinegar
11 -
1 tsp cinnamon ground
12 -
Salt and pepper as you like
# Detailed Preparation Steps:
01 -
Grab a big bowl. Fluff the quinoa with a fork first, then throw in the roasted squash, apples, dried cranberries, toasted pecans, and greens. Pour the dressing over and toss it all gently.
02 -
In a small bowl, stir together olive oil, cinnamon, salt, pepper, maple syrup, and apple cider vinegar until smooth.
03 -
Cut the apples into little pieces.
04 -
Heat a dry pan over medium and toast pecans for around 5 minutes until you can smell them.
05 -
Turn your oven to 200°C. Toss the squash with olive oil, cinnamon, salt, and pepper. Lay it out on a lined baking tray and roast for about 25 minutes or until golden.
06 -
Rinse quinoa under cold water first. Then put it in a pot with veggie broth. Bring it to a boil, turn the heat down, and let it simmer for 15 minutes till all the liquid’s gone.
# Helpful Tips:
01 -
Want it sweeter? Just add more maple syrup. Make sure you use pure maple syrup so it stays vegan. You can eat this warm or cold — your choice.