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Butternut and Quinoa

“My book group loved this salad!” our Sales Executive Assistant Helen says of this recipe from the We tried it ourselves and have to agree that this vegan delight is hard to resist. Here’s the recipe:

¾ c. quinoa (yields 2½ to 3 c. cooked)
1½ c. water
1 1.5 lb. butternut squash, cut into ¾ in. cubes
2 cloves garlic
3 T. olive oil, divided
2-3 leaves of kale, cut into ribbons
¼ c. dried cranberries
2 T. pepitas
¼ c. orange juice (from one medium orange) + zest
2 t. minced red onion (or shallot)
2 t. champagne vinegar
1 T. maple syrup (if desired)
salt and pepper

1. Preheat oven to 375F. Coat the butternut squash and garlic in 1 T. olive oil and season with salt and pepper. Spread the squash in a single layer on a baking sheet and roast for 30 minutes, turning half way through. Squash should be tender and cooked through. Let cool. 2. While the squash is roasting, combine quinoa and water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until water is absorbed. 3. Let cool. 4. To make the dressing, whisk together orange juice, zest, 2 T. olive oil, red onion, garlic, maple syrup, if desired and season with salt and pepper. 5. In a large bowl, combine the quinoa, squash, kale and cranberries. Pour in half the dressing and stir until evenly coated. Taste and add more dressing as needed. Let sit for 5-10 minutes to let the kale wilt a bit. Garnish with pepitas and serve.

Photo: charmcitycook

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