Quinoa Salad with Squash and Fruit

By Naperville Magazine
January 2018 View more Recipe

Yield: 5 8-ounce servings

1 cup dried quinoa
2 tablespoons olive oil
1 small zucchini, cut into ½-inch cubes
1 small butternut squash, peeled and diced
1 bunch green onions, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
juice from 1 to 2 lemons
salt, to taste

Bring 2 cups of water to a boil and add quinoa to cook (follow instructions on the box). Cool quinoa completely.

Steam or saute (on low heat, in 1 tablespoon olive oil) the butternut squash for 4 to 5 minutes. Once the squash starts to soften, add diced zucchini and remaining olive oil. Cook for 2 to 3 minutes, or until the veggies are al dente. (Be careful not to overcook.) Cool the cooked vegetables.

Once everything is cooled, add all ingredients together in a large bowl, adding the salt last, to taste.

This recipe from Kitchen Manager Corrie Ostheim can be purchased premade at Casey’s Foods in Naperville (124 West Gartner Road). It makes a great side dish or a stuffing for pork or chicken.