Description
A bright, grain-forward salad with roasted vegetables and a tangy-sweet honey mustard dressing, perfect for weeknight dinners and potlucks.
Ingredients
- 1 cup quinoa
- 2 cups water or low-sodium broth
- 1 butternut squash, cubed
- 2 carrots, sliced
- 1 red onion, diced
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- Salt and pepper to taste
- 1 apple, chopped
- ½ cup toasted pecans
- ¼ cup chopped parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed butternut squash, carrots, and red onion with olive oil and salt; roast for 20–25 minutes.
- Rinse quinoa under cold water, then simmer it in water (or broth) for 15 minutes; cover and let it rest for 10 minutes off the heat.
- In a bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, whole-grain mustard, salt, and pepper.
- Toss the warm quinoa with roasted vegetables, chopped apple, toasted pecans, and dressing.
- Adjust seasoning before serving.
Notes
Rinse quinoa thoroughly to remove saponins for better flavor. For best texture, do not add dressing to piping-hot quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American