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Quinoa Salad Fall Dinner Party Recipe

Emily Carter
This colorful salad brings together quinoa, roasted veggies, and fall fruits for a satisfying, seasonal dish perfect for dinner parties.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 220 kcal

Ingredients
  

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 small butternut squash peeled and cubed
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley chopped

Instructions
 

  • Preheat the Oven: Set your oven to 400°F (200°C).
  • Roast the Squash: Toss the cubed squash with olive oil, cinnamon, salt, and pepper. Roast for 20 minutes.
  • Cook Quinoa: While squash roasts, cook quinoa according to package instructions using water or vegetable broth.
  • Combine: In a large bowl, mix quinoa, roasted squash, cranberries, and pumpkin seeds.
  • Add Flavor: Drizzle with maple syrup and top with fresh parsley. Toss to combine.
  • Serve: Serve warm or chilled—your guests won’t believe it’s healthy.

Notes

Nutritional Values (Per Serving)

  • Calories: 220
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 6g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 80%
  • Vitamin C: 15%
  • Calcium: 4%
  • Iron: 10%
  • Magnesium: 12%

Additional Notes/Tips to Enhance the Flavor for the Recipe

  • Extra Crunch: Add toasted walnuts or pecans for a crunchy texture.
  • Sweet Touch: A drizzle of honey instead of maple syrup can give a sweeter flavor.
  • Zesty Kick: Squeeze some fresh lemon juice on top to balance out the sweetness.