Red Kuri Squash and Quinoa Salad with Maple Dijon Dressing - Patricia Bannan, MS, RDN

Ingredients

• 3 cups red kuri squash, peeled and cut into 1-inch cubes (may substitute with other squash such as butternut, acorn, etc.)
• 2 heads broccoli, cut into florets
• 1 red onion, peeled, and cut into 1-inch pieces
• ½ teaspoon kosher salt
• 1 cup dry red quinoa, rinsed and drained
• 2 ½ cups low sodium vegetable broth
• ½ cup sliced almonds
• ½ bunch flat leaf parsley, roughly chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• ¼ teaspoon chili pepper flakes (optional)
• ¼ teaspoon ground cinnamon (optional)