Inside the Kitchen- Quinoa & Butternut Squash Salad

The Home Ranch Quinoa & Butternut Squash Salad

2 Cups quinoa

The Home Ranch Quinoa & Butternut Salad
The Home Ranch Quinoa & Butternut Squash Salad

2 Tablespoons walnut oil

1 Teaspoon achiote (optional)

1Quart approximately of chicken stock or vegetable stock

2 Butternut squash, ¼” cubed

2 Tablespoons walnut oil

2 Shallots, minced

2 Garlic cloves, minced

2 Tablespoons real maple syrup

¼ Cup apple honey vinegar

2 Tablespoons currants

2 Tablespoons dried cranberries

2 Tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds

2 Tablespoons toasted pine nuts or pistachios

2 Scallions, very thinly sliced

1 Tablespoon chives, very thinly sliced

2 Tablespoons chopped mint

Salt and Pepper

Walnut or corn oil (if needed)


Pour walnut oil into 12” skillet, heat and add quinoa slowly. Shake and stir until all kernels are toasted, add optional achiote and stock. Simmer 20-30 minutes until quinoa is tender. Try to dry out quinoa on stove without over-cooking. Otherwise drain well.


Meanwhile, place walnut oil in another 12” skillet-add diced squash. Cook slowly, tossing and turning often until almost tender. Add shallots and garlic. Toss. Add vinegar and maple syrup. Toss. Remove from heat. Cool.


Place quinoa and squash in mixing bowl. Add remaining ingredients. Adjust taste with more oil or vinegar.

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