Beet and Butternut Squash Tri-Color Quinoa Salad

For the Quinoa Salad: 

• 1/2 Cup dried cranberries
• 1/2 Cup salted Marcona almonds
• 1 Cup uncooked tri-color quinoa + 1 and 1/3 Cup broth
• 1 Cup butternut squash, cooked + 2 TBSP olive oil
• 8 Oz. cold cooked beets, chopped (I used the Lovebeets brand from Whole Foods)
• 1 TSP Fresh chopped chives
• Goat cheese, as much or as little as you want

For the Maple Dressing: 

• 1/4 Cup pure maple syrup
• Fresh lemon juice from half a lemon
• 1 TBSP garlic minced
• 1/4 TSP black pepper
• Pinch of salt
• 1 TSP dried oregano
• 1 TSP Apple cider vinegar
  

1. In a pot add your quinoa and your broth. Heat on medium to high heat and bring to a boil. Once boiling, lower your heat to low and simmer for 17 minutes or until quinoa has spiraled and liquid has evaporated. When done remove from heat and transfer to a bowl and let cool.
2. While your quinoa is cooking, heat a pan with 2 TBSP olive oil over medium heat. Add your butternut squash and cook for 10-15 minutes or until they become tender. Make sure to mix and stir every so often. When done, remove from heat and let cool.
3. Chop your already cooked beets and Place in a bowl. Set aside. Thinly slice and chop your chives, set aside.
4. Make your dressing by adding: maple syrup, lemon juice, minced garlic, black pepper, salt, dried oregano and apple cider vinegar to a bowl. Whisk well and set aside.
5. In a large bowl mix together quinoa, cranberries, marcona almonds, butternut squash, beets and chives. Pour dressing over the top and mix again.
6. When ready to serve top with goat cheese crumbles. Serve right away or place in the fridge and cool for 30 minutes before serving.
7. ENJOY!