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Winter Quinoa Salad
Prep Time
15 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
35 mins
This delicious and healthy salad is easy to make and will brighten your mood during a dull winter day. It's vibrant, full of flavor, and makes for a perfect meal prep lunch!
Serves: 4
  • ¾ Cup Quinoa rinsed well
  • 1 Teaspoon Olive Oil plus more for drizzling
  • Salt
  • 1 ¼ Cups Water
  • 2 Cups Butternut Squash cut into small dice
  • ¼ Cup Pine Nuts
  • 1 Apple sliced into thin matchsticks
  • ¼ Cup Crumbled Feta Cheese omit to make this Vegan
  • ¼ Cup Fresh Mint finely chopped
For the Dressing:
  • 1 Small Shallot thinly sliced
  • Zest of 1 Orange
  • 2 Tablespoons Fresh Squeezed Orange Juice from about ½ an orange
  • 2 Tablespoons Champagne Vinegar
  • 1 Tablespoon Maple Syrup
  • ½ Teaspoon Curry Powder
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 5 Tablespoons Extra Virgin Olive Oil
  1. In a medium saucepot, heat the teaspoon of oil over medium heat. Add in the rinsed quinoa and stir until the excess water evaporates. Season with a few pinches of salt and pour in the water. Bring the mixture to a boil, reduce the heat to low and cover the pot. Cook the quinoa for around 10 minutes or until the majority of the liquid is absorbed. Remove the pot from the heat and let rest for 15 minutes. Fluff the quinoa with a fork and transfer to a bowl to cool completely.
  2. Meanwhile, preheat the oven to 425º. Toss the butternut with a few drizzles of olive oil on a baking sheet and season well with salt and pepper. Roast the squash for about 12 minutes or until it begins to brown around the edges and is tender. Toss the pine nuts onto the baking sheet with the butternut squash and cook for an additional 2-3 minutes or until the pine nuts are toasted. Remove the pan from the oven and allow it to cool completely.
  3. In a small jar with a tight-fitting lid, combine the shallot, orange zest, orange juice, vinegar, maple syrup, curry, salt, pepper, and olive oil. Shake well to combine.
  4. In the bowl with the cooled quinoa, toss in the butternut squash, pine nuts, apple, feta, and mint. Pour in the dressing and mix well and allow the salad to sit for about 30 minutes to allow the flavors to meld. Salad is best at room temperature but will last in the fridge for up to 4 days. (I allow my leftovers to come to room temperature or heat for about 20 seconds in the microwave to take the chill off before enjoying!)