Harvest Quinoa Salad


I love making grain salads because they're healthy and always have such a great texture. With fall in the air, I created Harvest Quinoa Salad. This salad is a tasty combination of roasted squash, pistachios, and pomegranate seeds. It is a great side dish to any roast and is perfect for any holiday table.


Ingredients for Harvest Quinoa Salad:


Salad:

1 cup quinoa, rinsed well

2 cups chicken broth or water

1 tablespoon olive oil

1/8 teaspoon cinnamon

1 pound butternut squash, peeled and cut into 1/2" pieces

2/3 cup unsalted raw pistachios

2/3 cup pomegranate seeds

2 shallots, chopped

1/3 cup chopped parsley

teaspoon kosher salt

pepper


Dressing:

3 tablespoons extra virgin olive oil

4 teaspoons fresh lemon juice

Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.


Let's see what we need.


Ready to cook.

Bring the chicken broth to a boil and then add the quinoa. Once the mixture comes to a boil, reduce the heat to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.


Combine the dressing ingredients together in a small bowl and set aside.


Cut the peeled squash into 1/2-inch pieces. In a small bowl combine the squash, one tablespoon olive oil, 1/8 teaspoon of cinnamon, 1/8 teaspoon salt, and a pinch of pepper. Transfer the squash to a parchment-lined sheet pan. Bake in a preheated 450-degree oven until tender. The cooking will take about 25 minutes, stir squash halfway through roasting; set aside.


Add the quinoa, squash, and shallots to a large bowl and toss. Once combined add the pistachios, pomegranate seeds, and parsley. Fold in the dressing and season with salt and pepper. Taste and add additional salt and pepper if needed.


It's ready! Harvest Quinoa Salad is delicious. The combination of the squash and pomegranate seeds is so good. This salad is a perfect side for chicken, turkey, or any roast. And leftovers are great for lunch the next day.


Enjoy!


Harvest Quinoa Salad:


Salad:

  • 1 cup quinoa, rinsed well

  • 2 cups chicken broth or water

  • 1 tablespoon olive oil

  • 1/8 teaspoon cinnamon

  • 1 pound butternut squash, peeled and cut into 1/2" pieces

  • 2/3 cup unsalted raw pistachios

  • 2/3 cup pomegranate seeds

  • 2 shallots, chopped

  • 1/3 cup chopped parsley

  • kosher salt

  • pepper


Dressing:

  • 3 tablespoons extra virgin olive oil

  • 4 teaspoons fresh lemon juice

  • Bring the chicken broth to a boil and then add the quinoa. Once the mixture comes to a boil, reduce the heat to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.

  • Combine the dressing ingredients together in a small bowl and set aside.

  • Cut the peeled squash into 1/2-inch pieces. In a small bowl combine the squash, one tablespoon olive oil, 1/8 teaspoon of cinnamon, 1/8 teaspoon salt, and a pinch of pepper. Transfer the squash to a parchment-lined sheet pan. Bake in a preheated 450-degree oven until tender. The cooking will take about 25 minutes, stir squash halfway through roasting; set aside.

  • Add the quinoa, squash, and shallots to a large bowl and toss. Once combined add the pistachios, pomegranate seeds, and parsley. Fold in the dressing and season with salt and pepper. Taste and add additional salt and pepper if needed.

  • Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.


2018 Cranberry Walk