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Prep Time: 15 mins / Cook Time: 25 mins / Total Time: 40 mins / Servings: 8 / Author: Kristen Chidsey
2 cups vegetable broth
1 cup quinoa
1 teaspoon seasoned salt
2 cups roasted butternut pumpkin ½ inch chunks
½ dried cranberries
⅓ cup chopped pecans
¼ cup pumpkin puree
¼ cup apple cider vinegar
1 tablespoon maple syrup or honey
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
Roast Butternut Pumpkin
Toss pumpkin chunks with 1-2 teaspoons oil and roast at 180C for 25 minutes, or fork tender and starting to crisp up around edges. Cool before tossing in salad.
Bring the vegetable stock, seasoned salt and quinoa to a boil and reduce to a simmer for about 20 minutes, or until quinoa is tender and liquid is absorbed. Or cook quinoa in instant pot.
Cool quinoa completely.
Prepare the dressing by mixing the pumpkin puree, vinegar, syrup, oil, salt, pepper, and thyme together.
Toss the quinoa with the dressing and then add the squash, and cranberries and fold into the quinoa gently.
Refrigerate for at least 4 hours until flavors have had time to marry together. Right before serving, add in the nuts.
Feel free to use cooked rice in place of quinoa if desired.
This quinoa salad needs a crunch factor, but if pecans are not your thing, feel free to use walnut, almonds, or pumpkin seeds for texture.
This Quinoa Salad is fine served warm but best after being refrigerated for a couple hours.
Fall Quinoa Salad will last in the fridge for up to 4 days.