Winter Quinoa: w/ Dates, Roasted Squash, Beets & Cumin Vinaigrette

Here is my winter quinoa salad recipe.
You know I always make a version of quinoa mixed with seasonal produce.

This one has dates, roasted beets and squash with roasted red onion and a cumin vinaigrette.

You can substitute sweet potatoes if you like, and use dried cranberries if you don't have dates.

This is delicious and healthy.

Winter Quinoa Salad: (makes a lot)

2 cups of cooked quinoa
1/2 cup chopped dates
1 butternut squash, peeled and cut into 1 1/2" pieces
4 beets, peeled and cut into same size pieces as the squash
1 red onion, cut into wedges (leaving stem attached so they won't fall apart)
fresh chopped cilantro for garnish


zest of an orange
2 tbsp of white balsamic vinegar (or cider vinegar)
1 tsp cumin
1 tbsp honey
2 tbsp olive oil
sea salt & pepper

Cook quinoa as per package directions.

Throw the dates in the saucepan with the quinoa during the last 3 minutes of cooking. This will soften them and plump them up.

Drizzle the vegetables with olive oil and kosher salt.

Roast the cut up squash, beets and red onion wedges on a big sheet pan at 375F for 25-30 minutes, turning them once.

Add them to the quinoa and dates in a big bowl.

Mix the dressing with a fork and drizzle over bowl. Toss just to combine.

Season to taste w/ some sea salt and when cool, add in chopped cilantro.



Anonymous said…
Grainy goodness. Whoops quinoa. Make that seedy splendor. You've got me dating big time. I kinda agree with you about craisins - meh. But oh, a pal just served me the most lovely sweet/tart dried cherries in a salad - at the perfect peak of pliant chewiness. Do you like dried cherries, Ms. Snacks?
Stacey Snacks said…
I don't mind the Trader Joe's dried cherries, I have them in the house......funny, because j'adore raisins, but hate those little craisins.