Warm Winter Red Quinoa Salad with Butternut Squash and Toasted Walnuts
Bake a small butternut squash at 390 F for about 45 minutes. You need to cut the squash into halves and scoop out the seeds. Then wrap reach half in foil and wrap.
Whilst it's cooking prepare one cup of red quinoa following instructions. I use a rice cooker and it needs 1 and 1/2 cup of water.
Roughly chop and toast the walnuts in a skillet over a medium heat.
Remove from skillet when they turn brown.
When the squash is baked peel off the skin and chop into cubes.
Assemble the salad in a big bowl stirring quinoa, walnuts and squash with all remaining ingredients together until evenly coated. Enjoy!
1 cup uncooked Red Quinoa
1 and 1/2 cup water
2 tbsp Extra Virgin Olive Oil
Salt to taste
Cayenne Pepper to taste (about 1/4 tsp)
Juice of half a tangerine
2 cups steamed broccoli cut into small florets
1 cup Walnuts