Imported from Instagram

Autumn Quinoa Salad with Roasted Butternut Squash and Maple-Pecan Brussels Sprouts

Name: Autumn Quinoa Salad with Roasted Butternut Squash and Maple-Pecan Brussels Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Cuisine: Other
Ingredients: 400 g Butternut squash (Weigh raw; chopped); 300 g Brussels sprouts and pecans (Combined amount; prepare as maple-pecan sprouts using half of the previous recipe. The source does not specify the split between sprouts and pecans.); 100 g Quinoa; 240 ml Bone broth (Chicken bone broth; @frejafoods); 75 g Feta; 50 g Dried cranberries; Salt (To taste); Black pepper (To taste); Extra-virgin olive oil (A big glug, plus a drizzle for roasting the squash); Butter (For pan-frying the Brussels sprouts; amount not specified); Maple syrup (For the maple-pecan Brussels sprouts; amount not specified)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A hearty autumn salad combining fluffy quinoa cooked in bone broth with roasted butternut squash, maple-pecan Brussels sprouts, feta, and dried cranberries. Serve as a main or alongside salmon or another protein.

2 servings60 minOther

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Ingredients

400 g Butternut squash (Weigh raw; chopped)
300 g Brussels sprouts and pecans (Combined amount; prepare as maple-pecan sprouts using half of the previous recipe. The source does not specify the split between sprouts and pecans.)
100 g Quinoa
240 ml Bone broth (Chicken bone broth; @frejafoods)
75 g Feta
50 g Dried cranberries
Salt (To taste)
Black pepper (To taste)
Extra-virgin olive oil (A big glug, plus a drizzle for roasting the squash)
Butter (For pan-frying the Brussels sprouts; amount not specified)
Maple syrup (For the maple-pecan Brussels sprouts; amount not specified)

Steps

1
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
2
Put the chopped butternut squash on the prepared tray and drizzle with olive oil.
3
Bake the squash for 30 minutes. Turn it over, then bake for a further 15 minutes.
4
Prepare the maple-pecan Brussels sprouts according to the creator’s previous recipe, using half of that recipe. The description specifies pan-frying with butter, maple syrup, pecans, salt, and pepper; it does not give the quantities or detailed cooking time for this component.
5
Put the quinoa and bone broth in a saucepan and bring to a boil.
6
Once boiling, reduce the heat to medium-low, cover the pan, and simmer for about 15–18 minutes, until the liquid has been absorbed and the quinoa is fluffy.
7
Put the cooked quinoa in a large bowl with the roasted squash, prepared Brussels sprouts and pecans, dried cranberries, feta, and a glug of olive oil.
8
Mix the salad, taste it, and season with salt and pepper to your preference.
9
Serve as is or alongside salmon or another protein.

Notes

The 300 g measurement covers Brussels sprouts and pecans together; the source does not provide their individual quantities. The referenced previous recipe is not included, so exact quantities and cooking details for the maple-pecan sprouts are unavailable. The olive oil amount is described only as a drizzle and a big glug.