Quinoa salad with butternut squash, feta and cranberries [Bridgehead / Jess Fletcher & Tracey Clark] from Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada's Capital Region (page 55) by Anne DesBrisay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 10, 2018

    Taste is quite good but encountered few issues with this recipe. The ratio of water to quinoa (1 to 1) and timing was off. Had to double the water and really increase the time from 15 min at simmer to closer to 25 min at simmer. Maybe the timing would have been ok if it had more water to start off as I had to keep adding more water. Timing for squash and onion was good. I halved the salad portion and made 1/3 of dressing because the amount of oil etc seemed a lot. It's a good thing too, because I only needed about 3-4 T of the dressing. It's ok because I can use the dressing for other salads and the taste is good. I would certainly make this again with modifications.

  • Frogcake on February 26, 2017

    I've made this a few times now and have enjoyed it at Bridgehead. Fortunate to have the recipe -thanks to the chef for sharing it! This is a fabulous recipe which makes for a filling, healthy lunch.

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