Post by @cancerconsciouskitchen

Full Recipe: Roasted Butternut Squash Quinoa Salad 🥗🧡 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: Salad: - 8 oz butternut squash (about ½ medium squash), cut into ½-inch cubes - 1 tbsp avocado oil - 1 cup dry quinoa - 2 cups vegetable stock - ½ cup dried cranberries - ⅓ cup chopped Italian parsley - ⅓ cup thinly sliced scallions or red onion - ½ cup roasted pumpkin seeds Golden Dijon Vinaigrette: - ¼ cup extra virgin olive oil - 2 tbsp apple cider vinegar - 2 tbsp Dijon mustard - 1 tbsp lemon juice - 2 tbsp granulated monk fruit sweetener - 1 garlic clove, minced - ¼ tsp sea salt - ½ inch fresh ginger, grated (optional) - Pinch of turmeric + crack of black pepper (optional) 𝗶𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: 1. Preheat the oven to 375°F (190°C). Toss the butternut squash with avocado oil, season with salt and pepper, and roast for 25–30 minutes, flipping once or twice, until tender. 2. Meanwhile, bring the vegetable stock to a boil. Stir in the quinoa, reduce heat to low, cover, and cook for 15–20 minutes until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork and cool slightly. 3. Blend or shake together all of the dressing ingredients until smooth. 4. Add the cooked quinoa, roasted squash, cranberries, parsley, and scallions to a large bowl and gently toss together. 5. Top with roasted pumpkin seeds and drizzle with the Golden Dijon Vinaigrette just before serving. Full recipes can also be found on the blog linked in my profile or at CancerConsciousKitchen.com 🔗👩‍🍳 #MealPrep#CancerConsciousKitchen #CancerNutrition #PlantBasedRecipes #cancerfightingfoods #AntiInflammatoryFoods #anticancerrecipes