Moroccan Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 1 medium Butternut squash
• 1 medium Red onion
• 1 Bell pepper (any color)
• 3 tbsp Olive oil
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 3 tbsp Lemon juice
• 1 tbsp Maple syrup
• 0.25 cup Fresh parsley
• 0.25 cup Dried cranberries

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a medium saucepan, combine the 1 cup of quinoa with 2 cups of water. Bring the water to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the water has been absorbed by the quinoa. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes, then fluff the cooked quinoa with a fork.
2. 2While the quinoa is cooking, prepare your vegetables. Peel and cut the 1 medium butternut squash into 2.54 cm cubes. Cut the 1 medium red onion into 2.54 cm pieces. Core and cut the 1 bell pepper (any color) into 2.54 cm pieces. In a large bowl, toss the cut butternut squash, red onion, and bell pepper with 2 tablespoons of olive oil, 1 teaspoon of cumin, and 0.5 teaspoon of cinnamon until all the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, or until the vegetables are tender when pierced with a fork and show slight browning and caramelization on their edges.
4. 4While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons of lemon juice, 1 tablespoon of maple syrup, and the remaining 1 tablespoon of olive oil until they are well combined.
5. 5Once the quinoa is cooked and fluffed, and the vegetables are roasted, combine them. In a large serving bowl, add the cooked 1 cup of quinoa, the roasted vegetables, 0.25 cup of fresh parsley (roughly chopped), and 0.25 cup of dried cranberries.
6. 6Pour the prepared dressing over the ingredients in the large serving bowl. Toss gently to ensure all components of the salad are evenly coated with the dressing. Serve the Moroccan Quinoa Salad warm or at room temperature.

Related Guides