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

Name: 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)

www.patriciabannan.com

This red kuri squash and quinoa salad is loaded with plant-based protein and fiber, and tossed with a fall-worthy maple dijon dressing.

View full recipe on www.patriciabannan.com

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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)