Quinoa & Roasted Vegetable Salad

“Autumn…the year’s last, loveliest smile.”
-William Cullen Bryant
[Indian Summer]

The sunlight glinted off the thin layer of frost this morning as I drove the kids to school. Autumn comes late in the dessert and I’m enjoying the burst of colors on the trees and cool, crisp air.

Thanksgiving is almost here and I think this colorful and tasty side dish may end up finding it’s way into our Thanksgiving spread. If you’re gluten free, following a strict diet like the Paleo or GAPS – or just want to switch things up – this savory quinoa with roasted butternut squash, onion, and mushrooms along with a bite of tart dried cranberries, hint of orange zest and fresh kale won’t disappoint.

My family and I ate every last bite of this dish tonight with dinner, the kids squabbling over who had more cranberries with every helping. Unlike the salad, the squabbling isn’t a seasonal thing. Oh, if only.

Quinoa & Roasted Vegetable Salad

4 cups broth (chicken, turkey, or vegetable)

2 cups quinoa, rinsed

2 sprigs fresh thyme or 1/2 tsp. dried thyme

2 sprigs fresh rosemary or 1/2 tsp. dried rosemary

3-4 sprigs fresh parsley, leaves roughly chopped or 1 tsp. dried parsley

2 cups cubed butternut squash

1 pint sliced mushrooms

1 onion, diced

2 tbsp. extra virgin olive oil

sea salt or Himalayan pink salt and black pepper to taste

1/2 bunch kale, stems removed and chopped (about 2 cups loosely packed)

1/2 cup dried cranberries

1/8 cup toasted pine nuts

1 tsp. orange zest

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*Preheat the oven to 425.

*In a large saucepan bring the broth, quinoa, and herbs to a boil, reduce heat, put a lid on it, and simmer for 12-15 minutes or until liquid is absorbed. Remove rosemary and thyme stems then fluff with a fork.

*While the quinoa is simmering drizzle the squash, mushrooms, and onion with olive oil, salt and pepper. Spread them out on a foil lined baking sheet and roast in the oven for about 15-20 minutes. The butternut squash should be tender and everything should have a nice caramelized look.

*Toss together the quinoa, roasted vegetables, kale, and cranberries. Sprinkle some toasted pine nuts and orange zest over top and serve warm.

Enjoy!