Ingredients
- 1 cup re quinoa
- 2 cups water
- 1 medium yellow squash, cut in half coins
- 3 leaves kale, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup pecan halves
- 1 cup feta cheese crumbles
- Balsamic glaze
- 2 tbsp olive oil
- Ground black pepper
- Salt (options)
Directions
- Preheat over to 400ºF.
- In a medium pan, add quinoa and two cups of water. Bring to a boil, then reduce heat, secure lid, and let simmer for 15 minutes. Let stand for 5 minutes. Season with salt and pepper (optional).
- Place squash slices on baking sheet and lightly salt and brush with olive oil. Roast in oven for 20 minutes or until tender. Let stand for 5 minutes.
- In a medium bowl, add quinoa, squash, kale, cranberries and pecans. Fold until ingredients are well blended. Drizzle balsamic glaze over salad and sprinkle feta cheese on top.
- Enjoy!
Meghan Rodgers is the Everybody Craves editor. Reach her at 412-380-8506 or mrodgers@535mediallc.com. See other stories, videos, blogs, recipes and more at everybodycraves.com.
