Quinoa is quite the superfood.
Often mistaken for a grain, quinoa is actually a protein-packed seed. It’s gluten free (yay!) and is a complete protein, containing all 9 essential amino acids. It is also filled with magnesium and fiber, as if the other benefits weren’t enough to convince us.
The one drawback to this amazing food is the carbohydrate volume. While it is lower than rice or other traditional grains, it is high enough that you’ll want to limit the amount you eat. Of course the kids need plenty of carbohydrates to support their active, growing bodies!
This recipe is my current favorite side dish! It is a wonderful go-to salad to bring to a dinner party or potluck, or simply to serve to the family for dinner.
If you haven’t tried quinoa yet, this is a great place to start. This salad is packed with tender, roasted veggies and the simple, homemade dressing adds layers of flavor that really compliment the quinoa.
I’ll show you how easy this recipe is to make in the video below…
- 2 cups uncooked rainbow quinoa (find at Sprouts Market)
- 4 cups organic chicken broth
- 1 organic butternut squash
- Olive oil
- Sea Salt
- Ground nutmeg
- 1 fennel bulb, plus the fronds
- 1 green zucchini
- 1 yellow zucchini
- 1 orange bell pepper
- 1 red onion
- 1 organic pomegranate
- 3 Tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 3 Tablespoons olive oil
- 1 green onion, minced
- 1 cup flat-leaf parsley, minced
- ⅓ cup fresh mint, minced
- Preheat the oven to 425 degrees F. Lightly grease a rimmed baking pan and a rimmed baking sheet with olive oil.
- Place the uncooked quinoa and chicken broth in a small pot and bring to a low boil over medium-high heat. Reduce to low heat, cover and cook for 15 minutes. Remove from heat and fluff the quinoa.
- Peel and seed the butternut squash. Cut into bite-sized cubes. Toss with a drizzle of olive oil and season generously with salt, pepper and nutmeg. Pour into the prepared baking pan and roast in the oven for 20-35 minutes.
- Chop the fennel bulb, along with the fronds and place in a large bowl. Chop the zucchinis and add to the bowl. Seed and chop the bell pepper, and chop the red onion and add to the bowl. Drizzle with olive oil and season with salt and pepper. Spread into the prepared baking sheet and roast in the oven for 15-20 minutes.
- Fill a medium bowl with water. Cut the pomegranate in half, place in the water, and use your fingers to remove all of the seeds from the skins. Drain the water and place the seeds in a small bowl.
- Add the remaining dressing ingredients to the bowl, mix to combine.
- In a large salad bowl combine the cooked quinoa with the dressing. Add the roasted butternut squash and roasted veggies. Mix well and, if needed, season with additional salt and pepper. Enjoy!