Quinoa & Butternut Squash Salad

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This fall salad doubles as a vegetarian lunch recipe or as a Thanksgiving side! It's packed with fall produce and easy to make.

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Ingredients

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Start by sautéing leeks in olive oil until tender and vibrant green. Add in garlic and thyme.

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After sautéing garlic into the leeks, add in the rinsed quinoa and toast for 1-2 minutes.

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Add in chickpeas and vegetable broth. Bring to a simmer and cover with a lid.

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Continue simmering until all liquid is absorbed and the quinoa is fluffy.

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Stir in the roasted butternut squash, feta, cranberries, and red wine vinaigrette.

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Taste for salt & pepper and garnish with additional fresh thyme

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Quinoa & Butternut Squash Salad

This fall salad doubles as a vegetarian lunch recipe or as a Thanksgiving side! It's packed with fall produce and easy to make.

Ingredients

Start by sautéing leeks in olive oil until tender and vibrant green. Add in garlic and thyme.

1

Instructions

After sautéing garlic into the leeks, add in the rinsed quinoa and toast for 1-2 minutes.

2

Instructions

Add in chickpeas and vegetable broth. Bring to a simmer and cover with a lid.

3

Instructions

Continue simmering until all liquid is absorbed and the quinoa is fluffy.

4

Instructions

Stir in the roasted butternut squash, feta, cranberries, and red wine vinaigrette.

5

Instructions

Taste for salt & pepper and garnish with additional fresh thyme