1 cup uncooked tri-color quinoa
1 cup cubed and roasted butternut squash
1 apple, diced
1 green onion, thinly sliced
2 cups baby kale or spinach, chopped
1/3 cup dried cranberries
2 tablespoons toasted, slivered almonds
2 tablespoons pepitas (raw or roasted and salted)
Salt and pepper to taste
Cider vinaigrette for the dressing
In a medium sized saucepan, bring 2 cups of salted water to a boil. Rinse and drain the quinoa and add it to the boiling water.
Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed. Remove the quinoa from the heat and let it cool to room temperature.
In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale or spinach, dried cranberries, almonds and pepitas.
Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground black pepper as needed. Cover and refrigerate until ready to serve.
Recipe inspired by: Recipe Runner