Description
A salad that is as bright and flavorful as it looks!
Ingredients
Scale
- 3/4 Cup Dried Cranberries
- 1/4 Cup Pumpkin Seeds
- 2 Tablespoons Fresh Sage, minced
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Cups Butternut Squash, peeled and diced
- 2 Cups Quinoa, cooked
- Scant of Sea Salt
Instructions
- Preheat the oven to 400 degrees.
- Drizzle butternut squash with olive oil & sea salt and place on a lined baking pan. Bake for 20 minutes until lightly roasted.
- While the squash is roasting, prepare quinoa per the package instructions.
- Whisk the lemon, olive oil, and maple syrup and set aside.
- In a large bowl add the cooked quinoa, cranberries, seeds, sage, & sea salt. Mix well. If you are serving immediately stir in the sauce.
Notes
Recipe adapted by The Kitchen Mccabe
Keywords: quinoa recipes, low fodmap quinoa recipe, holiday fodmap recipe
