Quinoa Salad

Try this healthy and nutritious recipe from Chima Brazilian Steakhouse for a light dinner or flavorful side dish.


12 oz black quinoa

8 oz butternut squash

5 oz golden raisins

8 oz dry cranberries

3 oz olive oil

2 oz white balsamic

1/2 tablespoon salt

1/2 tablespoon ground black pepper

1 tablespoon of bay leaves

1.25 lbs of edamame


1. In a large pan, cook the black quinoa with water and bay leaves for 45 minutes.

2. Drain well. Let the quinoa cool.

3. Dice the butternut squash. Bring to a boil, then remove from heat and cool with ice.

4. Mix the remaining ingredients together with the squash and the quinoa, and serve!

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