Quinoa salad with squash, cranberries, and herbs, served with a side of baked tofu glazed with peanut sauce, and swiss chard sautéed with garlic and lemon juice – a delicious and easy summer salad! 🌞
I previously posted the recipe for the peanut sauce glazed tofu as a part of my Rainbowl (Bali bowl) post.
Recipe for the quinoa salad below. I hope you enjoy it! ☺️
Quinoa salad ingredients:
4 cups butternut squash, peeled and cut into 1/2 inch cubes
1 cup dried cranberries
4 cups cooked quinoa (let it cool before adding it to the salad)
1/3 cup fresh parsley, chopped finely
1/3 cup fresh mint, chopped finely
1/3 cup green onions, chopped (you can include the white parts too)
1 tablespoon olive oil
Quinoa salad dressing ingredients:
2 tablespoons olive oil
2 tablespoons fresh lemon juice 🍋
1 tablespoon maple syrup 🍁
2 teaspoons balsamic vinegar
1 teaspoon mustard
1/2 teaspoon grated orange zest 🍊
Salt and pepper (to taste)
Directions for quinoa salad:
1. Toss butternut squash cubes with the 2 tablespoons of olive oil and add a bit of salt and pepper. Spread on oven pan lined with parchment paper and bake at 400F for about 20 mins. Allow the squash to cool before adding to salad.
2. In a bowl, mix all dressing ingredients.
3. In a large bowl, combine all salad ingredients. Add salad dressing ingredients and mix well.
3. Add salt and pepper to taste. You can refrigerate or serve at room temperature.