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Warm Quinoa Salad with Squash and Cranberries

8 servings


Gluten Free Vegan Vegetarian High Fibre Low Sodium

Nutritional Facts Per Serving

7.8 g
36.3 g
6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 353
  • Fat 21.7 g
    • Saturated   2.6 g
    • + Trans 0 g 3 %
  • Cholesterol 0 mg
  • Sodium   14 mg 1 %
  • Carbohydrate 36.3 g 12 %
    • Fibre   6 g 24 %
    • Sugars   9.4 g
  • Protein 7.8 g
    • Vitamin A 62 %
    • Vitamin C 23 %
    • Calcium 7 %
    • Iron 34 %


  1. Place quinoa and water in a medium pot and bring to a boil over high heat. Cover pot and reduce the heat to medium-low. Cook quinoa, undisturbed, for 15 minutes, or until just tender and the water has evaporated.
  2. While quinoa cooks, preheat oven to 375˚F. Line a baking sheet with parchment paper. Place squash, oil and spices in a bowl and toss to combine. Spread squash out on the baking sheet, and then roast 20 minutes, or until tender.
  3. When cooked, spoon cooked quinoa into a large salad bowl. When squash is cooked, add it and the oil on the pan to the quinoa.  Add the remaining ingredients, toss to combine, and serve.
Note: Cut the squash into 1/2” cubes. Pieces of cut and cleaned banana squash are available in our Produce Department. A 3/4 lb. piece will yield the squash needed here.

Recipe Options: Instead of squash, try cubes of roasted yam in this recipe. Instead of pumpkins seeds, use whole, skin-on almonds. Instead of dried cranberries, try another fruit, such as raisins or dried blueberries.

Serving Suggestions

Serve this salad as a side dish for one of the cordons, kebabs or sausages sold in our Meat Department. You could also serve it along side a baked fish dish or grilled seafood, such as prawns.

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