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Late Summer Quinoa with Roasted Squash


  • 1 small butternut squash
  • 3 cups quinoa, prepared (any color, your preference)
  • 1/2 cup roasted cashews
  • 1/2 cup red onion, finely chopped
  • 2 T. fresh parsley, chopped
  • 2 T. fresh mint, chopped
  • Salt & pepper, to taste


  • 2 T. olive oil
  • 2 T. apple cider vinegar
  • 2 T. orange juice
  • 1 T. Dijon mustard
  • 1/4 tsp salt

Cooking Instructions:

  • Preheat oven to 400 degrees F.  Carefully slice the squash in half and scoop out the flesh. Coat the inside with salt, pepper and drizzle with olive oil. Place skin side up on a baking sheet and roast for approximately 35 minutes, or until soft. Remove from oven and set aside.
  • In a large bowl, combine the cooked quinoa, cashews, onion and herbs. Toss well.
  • In an empty jam jar, combine the dressing ingredients and shake well. Salt and pepper to taste.
  • Pour the dressing over the quinoa mixture and mix well, coating all ingredients.
  • With a sharp knife, slice the cooled squash in 1/2 inch thick crescents.
  • To serve, place a portion of salad in a low bowl or on a plate and top with 2-3 pieces of roasted squash. Garnish with more parsley or mint, if desired.

Recipe Notes

This dish makes a great vegetarian dinner, a perfect side dish to grilled meats or an enjoyable lunch at work.  (Serves 4 as a side, 2 as a main.)

Suggested Wine Pairing

Pair with our Chardonnay or Essential Red…the caramelized flavors of the dish will partner with the oak influence in these wines beautifully!  Cheers!

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