Ingredients
Scale
- 2 1/2 cups butternut squash, cut into 1/2″ cubes (about 1 half butternut squash)
- 1 1/2 cups red onion, cut into 1/2” cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup uncooked quinoa
- 2 cups water
- 1/3 cup dried cherries
- 1/4 cup pepitas
- 1/4 cup fresh parsley, chopped
- 2 oz. crumbed goat cheese
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons raw honey
- dash of ground cinnamon
- salt to taste
Instructions
- Preheat oven to 400.
- Add the butternut squash and red onion to a baking sheet. Season with 2 tablespoons of olive oil and 1 teaspoon of sea salt. Toss to coat.
- Bake the mixture for 20 minutes.
- 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 fluff the quinoa with a fork.
- To make the dressing: in a small bowl, mix the apple cider vinegar, 2 tablespoons of olive, raw honey, ground cinnamon, and salt to taste.
- 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.
Nutrition
- Serving Size: 1 cup
- Calories: 241
- Sugar: 7 g
- Sodium: 452 mg
- Fat: 12 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
