Fall Quinoa Salad

Ingredients

Salad
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
Dressing
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

Directions

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!