Quinoa & Black Rice Fall Salad with Butternut Squash & Pumpkin Seeds

Autumn Quinoa and Black RIce Salad with Butternut Squash and Pumpkin Seeds by The Hungry Goddess

Quinoa is an all-year-round kind of grain for me but somehow, quinoa seems most suited for the fall.

Maybe I am just feeling a bit nostalgic about impending Autumn and I am definitely excited for Fall foods, but this Fall salad with Quinoa and Black Rice with Butternut Squash, Pumpkin Seeds and Cranberries was simply amazing!  The dressing is a Maple Syrup & Mustard Vinaigrette that was a genius complement to the quinoa and rice and the ingredients of the salad.

This Fall salad is just-the-thing for Family Dinners, Potluck Parties and Holiday Tables – I may use it for a Thanksgiving side dish!  The colors are glorious and really pop on a table and plate.  Gluten Free guests will be happy since the recipe does not contain gluten – also a good dish for Vegetarian friends.

I dusted the butternut squash with some cayenne pepper as I was sauteing it & it added a small amount of surprise heat that warmed the dish spectacularly.

Welcome FALL – we can’t wait for you!

Don’t forget to join us for the #HGEATSCHAT Vegetarian Awareness Week to share your recipes and drool over other great veggie recipes!

5.0 from 1 reviews
Quinoa & Black Rice Fall Salad with Butternut Squash & Pumpkin Seeds
Author: 
Recipe type: Fall Salad
Cuisine: Grain, Gluten Free, Vegetarian, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Serve it for a family dinner, potluck event or holiday table - the colors and flavors of this Quinoa and Black Rice salad are all about Fall!
Ingredients
  • ½ cup short-grain black rice (from Whole Foods)
  • 1 cup quinoa, rinsed well (I use pre-rinsed regular quinoa from Costco)
  • ¼ teaspoon kosher salt plus more
  • 2 tablespoons extra-virgin olive oil, divided (Chile EVOO is the best!)
  • 3 cups butternut squash diced
  • ½ cup pumpkin seeds (shelled & roasted & salted)
  • ½ cup dried cranberries
  • Dressing:
  • ⅔ cup EVOO
  • ¼ cup cider vinegar
  • 2 TB pure maple syrup
  • 1 TB Dijon mustard (we used country dijon)
  • ¼ tsp kosher salt (for the dressing)
  • ¼ tsp pepper
Instructions
  1. Prepare rice and quinoa per directions on each package.
  2. Heat 2 tablespoons oil in a large skillet over medium heat.
  3. Add diced butternut squash, stirring occasionally, until soft, about 8 minutes.
  4. Mix quinoa and rice & allow to slightly cool.
  5. Mix dressing ingredients and stir into quinoa and rice mixture.
  6. Add butternut squash and cranberries and toss.
  7. Add salt and pepper to taste.
  8. Toss in pumpkin seeds.
  9. Serve and Enjoy!.

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About Kimberly Moore - The Hungry Goddess Herself

5 Responses to “Quinoa & Black Rice Fall Salad with Butternut Squash & Pumpkin Seeds”

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  1. 4virtu says:

    Happy Tasty Tuesday! We love this recipe and it is featured on our Favorite Pumpkin Recipes for Autumn! Thanks!
    http://4virtu.com/2012/10/favorite-pumpkin-recipes-for-autumn/
    4virtu recently posted..Favorite Pumpkin Recipes for AutumnMy Profile

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