Quinoa Salad with Roasted Butternut Squash, Craisins & Slivered Almonds

1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
2 cups of peeled and cubed butternut squash
1 tablespoon olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1.4 tsp. nutmeg
1/4 tsp. cumin
1/2 cup of craisins
1/2 cup of slivered almonds

Optional Dressing:
olive oil
1 lemon

Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.

~ Recipe submitted by Nina Safar

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