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Quinoa Salad With Butternut Squash, Cranberries And Toasted Almonds

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Quinoa Salad With Butternut Squash, Cranberries And Toasted Almonds
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Makes: 6 servings adjust
With a name like quinoa (pronounced keen-wah), it may sound intimidating, but this super nutritious food is as easy to prepare as rice! Packed with protein and nutrients, quinoa makes a great main dish with tart cranberries and crunchy almonds.



Step 1

1) Preheat oven to 400 degrees.


  • 1 cup Butternut Squash, cubed

Step 2

2) Place butternut squash on a parchment lined baking sheet and roast for about 30-40 minutes or until fork tender.


  • 1 cup Quinoa, rinsed well

Step 3

3) While squash is roasting, get started on the quinoa. Rinse quinoa thoroughly under cold water in a fine mesh strainer.


  • 2 cups Water

Step 4

4) In a saucepan, bring 2 cups water and quinoa to a boil and then cover and simmer for 15-20 minutes until liquid is absorbed.

Step 5

5) Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.


  • 14 cup Slivered Almonds

Step 6

6) In the meantime, heat a skillet over medium heat and sauté almonds for 2-3 minutes until fragrant. Remove and set aside.


  • 13 cup Dried Cranberries
  • 12 cup Baby Spinach, chopped

Step 7

7) In a large mixing bowl, combine the cooked quinoa, almonds, cranberries, spinach and butternut squash.


  • 1 tablespoon Apple Cider Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 14 teaspoon Dried Ground Oregano
  • 14 teaspoon Salt
  • Black Pepper, to taste

Step 8

8) In a small bowl, whisk olive oil, vinegar, oregano and salt and pepper to taste. Drizzle dressing over quinoa and toss to combine.
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