I know what you’re thinking. Another quinoa salad?! Yes. I’m obsessed with the nutty little grain and I eat one variety or another every week. And I feel the need to share these amazing concoctions with you. So here we go!
This salad is super simple and incredibly tasty. And it makes wonderful leftovers. So let’s get started!
First thing you need to do is dice up a small butternut squash and roast it with a little bit of olive oil at 400 degrees for about 20 minutes or until the squash is fork tender. At the same time, cook up a cup of dry quinoa and dice a small shallot.
In a small pan, heat a teaspoon of olive oil over medium heat and add the diced shallot and pecans. Stir them around and cook for about 5 minutes, or until the pecans are toasted and the shallot is slightly carmelized.
Once the the pecans + shallots are cooked, add them to the bowl with the cooked quinoa and butternut squash. Chop or tear 1/2 cup of baby spinach into smaller pieces and add that to the mix as well.
Next, make the super simple dressing by combining 2 teaspoons of agave nectar, 1 tablespoon of olive oil and some salt and pepper.
Pour the dressing over the salad and mix thoroughly so that the dressing is evenly distributed. Serve the quinoa in individual bowls with plenty of creamy goat cheese on top. It’s the best part.
- 1 cup of uncooked quinoa
- 1 small butternut squash, cut into bite size pieces
- 1/3 cup pecans
- 1 small shallot, diced
- 1/2 cup fresh spinach, torn
- Goat cheese to garnish
- 1 Tablespoon of olive oil
- 2 Teaspoons of agave nectar
- salt + pepper
- Cut up butternut squash and place on a roasting pan. Drizzle lightly with olive oil and roast at 400 degrees for about 20 minutes or until fork tender
- Meanwhile, cook quinoa on stovetop according to instructions
- While quinoa is cooking, heat a small pan over medium heat, add 1 teaspoon of olive oil, and add diced shallot and pecans
- Continually toss shallots and pecans until the pecans are toasted and the shallots begin to caramelize-about 5 minutes. Be careful not to let the pecans burn!
- Remove pecans and shallot and add them to a bowl with the cooked quinoa and roasted butternut squash
- Add torn spinach
- Combine olive oil, agave nectar, salt and pepper and pour over quinoa mixture
- Stir to throughly combine
- Crumble goat cheese atop individual served portions; if you add it to the salad as a whole, it will melt throughout. Either way works, but we prefer it on top!