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Mother's Day Quinoa Salad
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Butternut & Cranberry Quinoa Salad

Course Salad, Side Dish
Cuisine Mediterranean
Keyword butternut salad, cranberry, Gluten Free, Lunch, mothers day, quinoa salad
Prep Time 5 minutes
Cook Time 10 minutes
1 hour
Total Time 15 minutes
Servings 2

Ingredients

Salad:

  • 1 cup of cubed butternut
  • ½ cup uncooked red quinoa
  • 1/3 cup dried cranberries
  • 2 Tbsp. pumpkin seeds
  • ½ cup chopped coriander
  • Salt and black pepper to taste

Vinaigrette

  • 1/3 cup olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. maple syrup
  • Salt and black pepper

Instructions

  • Boil butternut cubes in water until soft. When the butternut is cooked, drain and then toss in half the vinaigrette* and season with salt and pepper, to taste.
  • While the butternut is cooking, also cook the quinoa in a cup and a half of water (or cover with water) and boil until soft
  • To assemble the salad, combine the cooked quinoa, chopped coriander, butternut, cranberries and pumpkin seeds in a large bowl. Add the other half of the vinaigrette and mix until combined.
  • Season with salt and pepper, to taste.
  • Chill in the refrigerator for an hour and serve

Notes

For the vinaigrette - Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste