Reinventing the Classics
QUINOA SALAD WITH ROASTED SQUASH, DRIED CRANBERRIES AND PECANS
Serves 4
Quinoa with butternut squash for those
who prefer whole grains and no gluten.
One of our favorites.
1 cup quinoa
Kosher salt
Freshly ground black pepper
1 medium Delicata or Butternut
squash, seeded and thinly sliced
into half moons
1 bunch Tuscan kale, thinly sliced
and stems removed
⁄ 3 cup pecans, toasted
1
⁄ 3 cup dried cranberries
1
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
⁄ 3 cup crumbled feta
1
Preheat oven to 425 degrees and cover
a baking sheet with aluminum foil.
In a medium saucepan, combine qui-
noa and 2 cups water. Bring to a boil,
then reduce heat and simmer, covered,
15 minutes. Turn off heat and let sit
5 minutes, then fluff with a fork and
56
PEACHYTHEMAGAZINE.COM
season with salt and pepper. Spread
out on a sheet tray to cool completely.
Meanwhile, arrange squash on a bak-
ing sheet and roast until tender and
golden, 15 minutes. Let cool slightly.
In a large bowl, toss together quinoa,
squash, kale, pecans and cranberries.
In a small bowl, whisk together bal-
samic vinegar and olive oil. Drizzle
over salad and toss gently to combine.
Season with salt and pepper, crumble
feta on top, and serve.
Recipe from Anna Watson Carl, Delish