Quinoa Salad with Squash and Caramelized Onions

This easy, gluten-free and vegetarian salad is warming, hearty and the best mix of textures and flavors! Festive, flavorful, and delicious warm or cold, it pairs with everything and is equally perfect for a holiday table or meal prep!

INGREDIENTS

- quinoa - butternut squash cubed  - kosher salt - onions  - dried cranberries

Step-by-step instructions!

Follow our easy instructions for success!

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Quinoa

Rinse quinoa, in a medium saucepan, add quinoa and 2 cups of water. Bring to a boil. Immediately reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and set aside.

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Caramelize Onions

Meanwhile, heat 1-2 tablespoons of oil in a large skillet over medium heat. Add onions, sprinkle with salt, and cook over medium-low heat, stirring occasionally, until soft and golden brown.

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Roasted Butternut Squash

Gently toss the cubed squash with 1-2 tablespoons of olive oil, place in a single layer on a baking sheet, and sprinkle with kosher salt. Bake for 30 minutes.

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Make Dressing

Mix together remaining 1 tablespoon olive oil and lemon juice.

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Assemble

Add the cranberries to the dressing and let it sit for a minute or two. Add the dressing along with the cranberries to the cooked quinoa and toss to combine.

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