Gluten Free Butternut Squash Quinoa Salad
Ingredients
• 2 cups Dave's Gourmet Butternut Squash Pasta Sauce
• 1 cup butternut squash, cubed and roasted
• 1 medium yellow onion or 3 small shallots
• 1 tablespoon extra virgin olive oil
• 1 cup dried quinoa
• 2 cups water
• 1 tablespoon wheat-free tamari sauce
• 1 cup finely chopped fresh kale (or spinach)
• 2-3 tablespoons balsamic vinegar
• 1-2 tablespoons extra virgin olive oil
• 1 tablespoon pure maple syrup
• ½ cup dried cranberries
• ½ cup toasted walnuts
• ½ cup freshly chopped parsley
• sea salt & fresh cracked pepper
Directions
1.Start with sautéing the onions in a little bit of extra virgin olive oil in a medium pot. Then add the 1 cup of dry quinoa and toast up for a few minutes before adding the water. After 2-3 minutes, add 2 cups of pure water and 1 tbsp of the wheat-free tamari sauce. Cook until a boil, and then turn heat to a simmer and let cook for about 15-20 minutes until there is no water left and there are air holes in the pot of cooked quinoa. Set aside and let cool down a bit.
2. In another pot warm up the Butternut Squash Pasta Sauce. After a few minutes of warming the sauce add the kale and let it wilt just a bit. Then add the cubes of roasted butternut squash. After a few minutes of cooking, add the cooled quinoa mix and the butternut squash/kale mix to a large cooking bowl. Toss in the vinegar, maple syrup, toasted walnuts and cranberries. Toss a few times and add in the chopped parsley and mix thoroughly. Make sure all parts are equally stirred and then pour into a serving bowl.
3. This salad could be served warm or cold. It is like “Fall in a bowl.”