Quinoa, Butternut Squash And Pumpkin Seed Salad

1. 1

   Bring a pot of water to a boil. Add quinoa, stir and boil gently until tender, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dish towel and let sit 5 minutes. Transfer to a large bowl, stir in raisins and set aside.

2. 2

   Meanwhile, in a bowl, combine maple syrup, vinegar, 1-tablespoon olive oil and mustard. Whisk mixture until well blended and set aside.

3. 3

   Place pumpkin seeds in a dry nonstick skillet over medium heat and toast, stirring often until pumpkin seeds are golden and fragrant, about 4-5 minutes. Remove from pan and set aside. In same skillet, over medium heat add remaining 1-tablespoon olive oil. Add squash and cook, stirring often until tender and golden brown, about 8 minutes. Transfer squash to bowl with quinoa and toss with reserved vinaigrette. Add pumpkin seeds and sorrel and season to taste with salt and pepper. Salad can be eaten warm or refrigerated and eaten cold.

No additional tips available.