Butternut Squash Quinoa


Total Time: 35 Minutes

Makes: 7

  • 21⁄2 cups butternut squash, cut into 1⁄2" cubes (about 1 half butternut squash)
  • 11⁄2 cups red onion, cut into 1⁄2" cubes
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cup dried cherries
  • 1⁄4 cup pepitas
  • 1⁄4 cup fresh parsley, chopped
  • 2 oz. crumbed goat cheese
  • 2 tablespoons apple cider vinegar
  • 11⁄2 teaspoons raw honey
  • Dash of ground cinnamon
  • Salt to taste
  1. Preheat oven to 400F
  2. Place the butternut squash and red onion onto a baking sheet; season with 2 tablespoons of olive oil and 1 teaspoon of sea salt; toss to coat
  3. Bake the mixture for 20 minutes
  4. In the meantime add quinoa and water to a small saucepan; stir and bring mixture to a boil; cover and reduce to simmer for 15 minutes until the liquid has evaporated; remove from heat, let the quinoa sit for 2 minutes, then puff the quinoa with a fork
  5. To make the dressing: in a small bowl, mix 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 11/2 teaspoons raw honey, a dash of ground cinnamon, and salt to taste
  6. To a large bowl, add cooked quinoa, butternut squash, red onion, dried cherries, pepitas, parsley, goat cheese, and dressing; gently toss to mix everything together