Wow, it has been a long time since I last posted. But finding the extra time to take photos of what you’re cooking and then write a post about it kinda takes a while! Nevertheless, my apologies for the delay. I’m back with an amazing recipe though! This dish is served at a restaurant in Chicago that I’ve been to a couple of times and both times I’ve had this. It’s Butternut Squash Quinoa Salad from the Southport Grocery and Café.
It’s incredibly simple, healthy, and light—yet satisfying. Also, this is my first recipe since getting a set of amazing new mixing bowls (thanks, Mom!).
Butternut Squash Quinoa Salad
Adapted from the Southport Grocery and Café
1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1 cup butternut squash, peeled, seeded, and diced
1 1/2 tablespoons butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons shallots, finely diced and sautéed in a little olive oil until soft
Toast quinoa in sauté pan with the 1 tablespoon of olive oil over medium heat for approximately 3 minutes or until fragrant. In medium pot, mix together the toasted quinoa and water; bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain (if necessary) and then spread out on a baking sheet to cool. Meanwhile, sauté the butternut squash in butter until soft.
Whisk together 1/4 cup olive oil, white balsamic vinegar and shallots.
In a large bowl mix together quinoa, butternut squash, cranberries, almonds, and vinaigrette. Salt and pepper to taste. This is typically served cold as a side salad, but I fully intend on eating it as an entree and I think it could certainly be good served warm.