Winter Quinoa Salad with Pear and Squash

Makes: 2 main dish servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes (with cooling time)

  • 1 1/2 cups butternut squash cut into 1/2 inch cubes
  • 1/2 cup quinoa
  • 1 1/2 cups water
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • salt and pepper to taste
  • 1 pear, halved, cored, and diced
  • 1/3 cup oil-packed sun-dried tomatoes, drained and halved
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • slivered almonds
  • feta cheese


  1. Place the squash in a microwavable bowl, cover with plastic wrap, and microwave on high for 7-8 minutes, or until tender when pierced with a knife.  Let cool to room temperature.
  2. In a medium saucepan, combine the quinoa, water, soy sauce, sesame oil, cinnamon, allspice, salt and pepper.  Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10 minutes.  Remove from the heat and let stand for 10 minutes and then fluff with a fork.  Let cool to almost room temperature.  Gently fold in squash, pear, and tomatoes.
  3. In a small bowl whisk together the vinegar, mustard, and olive oil.  Spoon over the quinoa mixture and toss lightly.  Arrange the salad on a platter or individual plates and serve and top with slivered almonds and feta cheese.  Serve warm or chilled.