Chewy, lightly sweet with a hint of tartness, the healthy and the gluten-free Quinoa, Butternut Squash and Cranberry Salad makes a wonderful lunch. I like to serve it on some baby kale leaves and add some hummus  and avocado slices for a complete, protein-rich meal. This salad is also good for a potluck; it stores nicely in the fridge and is a great addition to your lunchbox. The light hints of cumin and turmeric add exotic flavors to this easy dish.

Quinoa, Butternut Squash and Cranberry Salad Recipe

By Dr. Anastasia Published: September 2, 2014

  • Yield: 3-4 Servings
  • Prep: 17 mins
  • Cook: 12 mins
  • Ready In: 29 mins

Chewy, lightly sweet with a hint of tartness, the healthy and the gluten-free Quinoa, Butternut Squash and Cranberry Salad makes a …

Ingredients

Instructions

  1. Place the quinoa into a large bowl. Add parsley, onions, pumpkin seeds, cranberries, lemon juice, cumin, turmeric. Mix to combine.
  2. Place the butternut squash into a large pot. Cover with water, so that there is one inch of water over the squash. Close the lid and simmer for 5 minutes.
  3. Open the lid and cook for another 1-3 minutes or until the squash is soft, but not mushy. Add 1 tablespoon of olive oil and cook for another minute. Place the quash in the freezer to chill.
  4. Add the squash and the rest of the olive oil to the salad. Mix to combine and serve.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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