July 30, 2014

roasted butternut squash and quinoa salad


Last night I made a not so traditional dish but one that still screams comfort food.
We arrived in Bogota last Sunday and even though it has not been raining, it is still cold and it feels like eating this kind of food.
My kids loved this dish! 

For this salad I used: 2 Cups of cooked quinoa, 3 Cups cubed roasted butternut squash, 1/4 Cup pine nuts, 1/3 Cup kalamata olives, 1/2 Cup caramelized onions, and a bunch of baby spinach.
Dressing: 2 Tbsp. olive oil, juice of 1 lemon, 1 Tbsp. honey.
Mix all the ingredients while the quinoa, butternut squash, and caramelized onions are still warm. Add the dressing and serve.


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