This salad is bursting with flavor, the nuttiness of the butternut squash, the sweet pop of the pomegranate seeds and the savory flavors of the green onion. This is a great stand-alone salad or as an amazing accompaniment to a meal as a side dish you can serve this warm or cold.
Recipe: 2 – 4 Servings
- 1 Cup Quinoa
- 2 Cups Filtered Water
- 1/2 Butternut Squash
- 1 Cup Pomegranate Seeds
- 1/2 A Blood Orange Juice
- 4 Tablespoon Olive Oil
- 2 Tablespoons Orange Champagne Vinaigrette
- 1 Clove Garlic
- 1 Teaspoon Sea Salt or to taste
Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Cut off the skin with a pairing knife then cut squash into cubes
Mix olive oil, garlic and sea salt with the squash in a bowl
Spread squash on a baking sheet evenly so the squash bakes at the same rate
While squash is baking you can start the quinoa, measure 1 cup of quinoa with 2 cups of water. Bring to a boil, simmer and cover for 15 minutes. Remove from heat and keep covered for 5 more minutes. When quinoa is finished, fluff with spatula and let cool slightly.
Mix in squash, pomegranates and dressing
Quinoa is a super food that is extremely nutrient rich as well as it is a complete protein source and high in fiber, which helps digestion and heart heath. It contains more antioxidants, vitamins and nutrients than any other grain. Unlike most grains quinoa has a significant amount of gamma-tocopherol of the vitamin E family, which helps some inflammatory issues. It is a good source of magnesium that helps metabolism, cardiovascular, and blood vessel function, which is helpful for migraine headaches. Quinoa contains the antioxidant flavonoids quercetin and kaempferol even more than in cranberries. It is helpful in regulation of blood sugar and also reduces your chances of developing type 2 diabetes.