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Winter Harvest Quinoa Salad

Servings: Serves 8


1 cup Tri-Color Quinoa, Organic

2 cups vegetable broth

1 sprig fresh rosemary, chopped

1/3 cup cranberry juice

3 tablespoons lemon juice

¼ teaspoon salt

½ teaspoon vanilla extract

¼ teaspoon cinnamon

2 ½ tablespoon Maple Syrup, Organic Grade A Amber Color

½ cup Extra Virgin Olive Oil, Organic

1 cup butternut squash, cubed and roasted

¼ cup Walnuts, Raw & Unsalted chopped and toasted

This truly comforting seasonal salad is a combination of quinoa, butternut squash and walnuts that’s brought to life with a mouth-watering dressing that includes vanilla extract, cinnamon, maple syrup, olive oil, cranberry juice and lemon juice.


  1. Preheat oven to 350° F
  2. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, and cover 15 to 20 minutes.
  3. Toss in rosemary and set aside.
  4. Place cranberry juice in a small saucepan and bring to a boil. Boil 1 to 2 minutes, until thick and syrupy.
  5. In a large bowl, combine reduced cranberry juice, lemon juice, salt, vanilla extract, cinnamon, and maple syrup. Whisk together until uniform.
  6. Slowly pour olive oil into cranberry mixture while whisking continuously. Once dressing is formed, toss with cooked quinoa, squash, and walnuts.
  7. Serve and enjoy!


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