Red Quinoa Salad

ingredients
all
1 bag Rancho Gordo red quinoa
1 whole butternut squash
2 cups extra virgin olive oil
1/2 cup honey
salt and black pepper
1/2 bunch parsley
1/2 bunch mint
1 whole red onion
3/4 cup red wine vinegar
1 1/2 cups walnuts
cookware
  • mixing bowl
  • baking sheet
This is similar to the Quinoa Salad we make at the Market. If not for this salad exactly, use it as a reference on cooking quinoa and constructing a salad.
1
Cook quinoa according to package, drain, and let cool in a bowl.
2
Preheat oven to 350°F.
3
Peel butternut squash, cut in half lengthwise and scoop out seeds. Cut squash into bite-sized pieces and toss with olive oil, salt, black pepper and honey.
4
Transfer to baking sheet to roast for about 20 minutes or until squash feels done.
5
Pick and chop parsley and mint and add to quinoa.
6
Dice the red onion into small pieces and toss with quinoa.
7
When the squash is cool add to quinoa and toss with 3/4 cups red wine vinegar and 1 1/2 cups of olive oil.
8
Season with salt and pepper and top the salad off with toasted walnuts!