Oh, Quinoa!

I wrote a post for the KidsVT Family Newspaper blog about my latest quinoa salad creation.

You can read it here if you're interested in a funny story about my quinoa obession.

OR just check out the recipe right here! The bottom line? Kids and grown ups love this one. Give it a try!

prepping ingredients

Warm quinoa salad

2 cups quinoa (I usually cook 2 cups of quinoa with 3-3.5 cups water and a pinch of salt. Bring it all to a boil, then cover, reduce heat to low, and simmer for 15 minutes.)
1 medium butternut squash – peeled, seeded, cut into ½ inch dice
1 small red onion, diced
3 or 4 scallions, thinly sliced
3 Tbsp olive oil, divided
1 cup crumbled feta cheese, divided
2 tsp dill
1 tsp salt (or to taste)
1 tsp black pepper
Juice of ½ a lemon

Preheat your oven to 400. Toss the squash cubes with 2 tbsp of the olive oil until all the pieces are coated. Arrange in a single layer on a rimmed baking sheet and roast in the hot oven for about 15 minutes.
While the squash is roasting, cook the quinoa, then transfer it to a large bowl.
Chop the onion and the scallions, and add to the quinoa while it’s still warm.
Check your squash! It’s ready when it’s easy to pierce with a fork and turning brown and slightly crispy on one side.
 Add it to the bowl, making sure you get any nice crunchy bits and all the oil from the pan.
Then throw in the salt, pepper, dill, and lemon juice and mix everything well.
Last, add ¾ cup of the feta and toss to combine.
Taste and adjust the salt, pepper, or lemon juice if you like.
Ready to serve!
To serve, sprinkle the last ¼ cup of the feta over the top, and drizzle over the last Tbsp of olive oil.


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