Turkey Day Quinoa
Ingredients
1 cup
uncooked tricolor quinoa
14 oz.
butternut squash, cut into ½" dice
¼ cup
Kowalski's Extra Virgin Olive Oil, divided
1 tsp.
kosher salt, divided
½ tsp.
freshly ground Kowalski’s Black Peppercorns, divided
2 tbsp.
freshly squeezed lemon juice
⅓ cup
chopped dried cranberries
¼ cup
chopped raw pepitas
½
Granny Smith apple, peeled, cut into ½" dice
¼ oz.
fresh sage leaves, finely minced
¼ oz.
fresh Italian parsley leaves, finely chopped
1 tsp.
minced fresh rosemary leaves
1 tbsp.
freshly grated lemon zest
Directions
- Cook quinoa according to pkg. directions; chill completely.
- Preheat oven to 450°.
- In a large mixing bowl, drizzle squash with about ½ of the oil; season with ½ of the salt and pepper.
- Roast squash on a parchment-lined baking sheet in the preheated oven until squash is just tender and dark golden-brown on the edges (about 15 min.), turning once.
- Remove squash from oven; cool completely to room temperature.
- In an extra-large mixing or serving bowl, drizzle cold quinoa with remaining oil and lemon juice; season with remaining salt and pepper.
- Add cooled squash, cranberries, pepitas, apple, herbs and zest to the bowl; gently toss.
- Adjust seasoning, if needed.
Tasty Tip:
- Meat eaters can make this a hearty main-dish salad by adding in ½ lb. finely diced Boar’s Head Tuscan Brand Roasted Turkey (or leftover roasted Thanksgiving turkey) with the cranberries, pepitas and apples.
