Winter Quinoa Pilaf: Butternut Squash, Toasted Walnuts & Cranberries

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Look at those gorgeous colors! This would have been great at a Thanksgiving table but since I just thought of it, so I will bring it Christmas dinner instead. And make it a few times in between. This is a really easy dish to make. Make a big batch of quinoa and prep a big butternut squash. Then this will come together instantly.

The dressing can be used on so many different salads. Note that I use stoneground mustard. I find it is the perfect compliment to the maple syrup. Dijon is too strong for me here and pretty much anywhere now.

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serves 3 to 4

1 cup cooked quinoa
1/2 cup cooked butternut squash
1/4 cup walnuts
1/4 cup cranberries
Fresh parsley, handful

Dressing
2 tablespoons stoneground mustard
1 tablespoon maple syrup

Cook the quinoa and butternut squash.

Toast the walnuts in a 350 oven for 7 to 10 minutes. Let cool.

Whisk the mustard and maple syrup together in a small bowl.

Chop the parsley, walnuts and cranberries.

Place everything in a big bowl and toss with the maple mustard dressing. Enjoy!

One thought on “Winter Quinoa Pilaf: Butternut Squash, Toasted Walnuts & Cranberries

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