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|Blueberry, Butternut Squash and Quinoa Salad|
DirectionsServes 6Preheat oven to 450. In large bowl, toss squash with 1 T. of oil. Spread on rimmed baking sheet; bake until tender about 22 minutes. Let cool.Meanwhile, in medium saucepan, bring quinoa, chicken broth & 1 C. water to a boil. simmer for 15-20 minutes. Fluff with a fork; cool.In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper. Set aside. In large bowl combine squash, green onions, blueberries, lettuce and quinoa. Drizzle with dressing; toss to combine.Notes: I added some walnuts on top! Also, the recipe called for arugula but I prefer mixed greens. I use Ancient Harvest quinoa because it doesn''t need to be rinsed.
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