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Fall Quinoa Salad

15 minutes
20-25 minutes


Quinoa 1 Cup
Vegetable broth 1 ¾ Cups
Butternut squash, peeled and cut into ½-inch pieces 4 cups
OZO® Plant-Based Ground 1 Package
Cranberries 1 ½ Cups
Pumpkin seeds 1 Cup
Red cabbage, shredded 2 Cups
Olive oil 2 Tablespoons
Orange juice ¼ Cup
Olive oil 3 Tablespoons
Balsamic vinegar 2 Tablespoons
Honey 1 Tablespoon
Salt 1 Teaspoon
Smoke Paprika ½ Teaspoon
Onion powder ¼ Teaspoon
Black pepper ½ Teaspoon
Plant-based Ground


Step 1
Add quinoa and broth to a small saucepan over medium-high heat and bring to a boil.
Step 2
Reduce heat to lowest setting, then cover and cook for 15 minutes. Remove from heat and fluff with a fork.
Step 3
Preheat oven to 425.
Step 4
While the quinoa cooks, toss the butternut squash in the oil and place on baking sheet in a single layer.
Step 5
Roast for 20-25 minutes.
Step 6
Whisk together the ingredients for the dressing in a bowl and set aside.
Step 7
Cook the OZO Plant-Based Ground in a medium skillet over medium heat for 4-5 minutes, breaking it up with a spatula as it cooks.
Step 8
When both the butternut squash and quinoa are done, add them to a bowl with the cooked ground, cranberries, pumpkin seeds, and cabbage. Toss with the dressing and serve immediately.
Step 9
Best served hot but can also be served cold!

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