Ingredients

2 cups Dave's Gourmet Butternut Squash Pasta Sauce

1 cup butternut squash, cubed and roasted

1 medium yellow onion or 3 small shallots

1 tablespoon olive oil

1 cup dried quinoa

2 cups water

1 tablespoon wheat-free tamari sauce

1 cup finely chopped fresh kale (or spinach)

2-3 tablespoons balsamic vinegar

1-2 tablespoons olive oil

1 tablespoon pure maple syrup

½ cup dried cranberries

½ cup toasted walnuts

½ cup freshly chopped parsley

sea salt & fresh cracked pepper

                                                                                                                    

Directions

1. Start with sautéing the onions in a little bit of olive oil in a medium pot. Then add the 1 cup of dry quinoa        and toast up for a few minutes before adding the water. After 2-3 minutes, add 2 cups of pure water and        1 tbsp of the wheat-free tamari sauce. Cook until a boil, and then turn heat to a simmer and let cook for          about 15-20 minutes until there is no water left and there are air holes in the pot of cooked quinoa. Set            aside and let cool down a bit.

2. In another pot warm up the Butternut Squash Pasta Sauce. After a few minutes of warming the sauce add      the kale and let it wilt just a bit. Then add the cubes of roasted butternut squash. After a few minutes of          cooking, add the cooled quinoa mix and the butternut squash/kale mix to a large cooking bowl. Toss in          the vinegar, maple syrup, toasted walnuts and cranberries. Toss a few times and add in the chopped            parsley and mix thoroughly. Make sure all parts are equally stirred and then pour into a serving bowl.

3. This salad could be served warm or cold. It is like “Fall in a bowl.”

 

Gluten Free Butternut Squash Quinoa Salad