Singapore Quinoa Salad With Butternut Squash, Broccoli & Raisins

With a Mandarin Orange Vinaigrette

Serves 8


2 ½ C cooked tri-colored quinoa
3 C butternut squash, cubed
¼ C sweet onion, sliced thinly
1 ½ C cherry tomatoes, sliced in half
½ C golden raisins
1 ½ C riced broccoli (from package), or blanched broccoli cut into very small pieces
4 T grape seed oil or other light oil divided
3 t salt/1 t black pepper (to taste) Zest of one mandarin orange Juice of 2 mandarin oranges, appx 1/3 C divided
1 t Singapore seasoning (Penzeys)
2 T red wine vinegar
2 T honey balsamic vinegar, or other sweet vinegar


  • Heat a large sauté pan to medium high heat. Add 1 T oilandadd onion andbutternut squash. Cook about 20minutes, turning often and letting it brown and caramelize. Remove and set aside. Cook quinoa and set aside. In alarge bowl assemble quinoa, broccoli,onions, raisins, tomatoes,and cooked squash. In a small bowl, add 3 T oil,juice of and zest of mandarins, Singapore seasoning, both vinegars, and salt and pepper to taste. Whisk vigorouslyto incorporate. Taste and season as needed. Should be sweet but balanced.
  • Note: Can add cooked chicken or shrimp to make a main course meal if desired.

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