Quinoa Salad

1. 1

   Peel the small butternut squash and cut into small pieces of about 1/2 inch square.

2. 2

   Toss in a small amount of olive oil and sprinkle with salt and pepper.

3. 3

   Roast in oven for 30 - 40 minutes on 350 until soft.

4. 4

   It should amount to about 1 to 1.5 cups.

5. 5

   Rinse your 1 cup of quinoa with water OR I have found dry roasting it give it a nutty flavour, put into a hot pan and stir while on hot heat until it sounds like it is popping.

6. 6

   Add 2 cups water and boil for 20 minutes until all water is absorbed.

7. 7

   Cool in fridge overnight.

8. 8

   Once your quinoa and butternut squash are cooled, mix together and add the craisins, Cut the olives & feta to about the same size as the squash and add as well.

9. 9

   Mix the juice of one lemon, some of it's zest and about 3Times as much olive oil as the lemon juice together with salt and pepper.

10. 10

    pour over the quinoa mixture.

11. 11

    Add some fresh chopped parsley if you have it.

12. 12

    It makes it look lovely :).

13. 13

    You can eat this right away or let it settle for a few hours and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.