Quinoa & Black Rice Fall Salad with Butternut Squash & Pumpkin Seeds

Posted on April 02, 2013 by Forbidden Foods

A kindly shared recipe from Kimberly Moore & Beverly Pipes @hungrygoddess this recipe is all about autumn. Serve it for a family dinner, potluck event or holiday table – the colours and flavors of the Quinoa and Black Rice salad is just amazing.

Serves: 4-6 | Preparation time: 30 mins | Cook time: 45 mins


- 1/2 cup Black Rice
- 1 cup quinoa, rinsed well
- 1/4 teaspoon kosher salt plus more
- 2 tablespoons extra-virgin olive oil
- 3 cups butternut squash diced
- 1/2 cup pumpkin seeds (shelled & roasted & salted)
- 1/2 cup dried cranberries


- 2/3 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- 2 Tablespoon pure maple syrup
- 1 Tablespoon Dijon mustard
- 1/4 tablespoon kosher salt
- 1/4 tablespoon pepper

Preparation method

  1. Prepare rice and quinoa per directions on each package.
  2. Heat 2 tablespoons oil in a large skillet over medium heat.
  3. Add diced butternut squash, stirring occasionally, until soft, about 8 minutes.
  4. Mix quinoa and rice & allow to slightly cool.
  5. Mix dressing ingredients and stir into quinoa and rice mixture.
  6. Add butternut squash and cranberries and toss.
  7. Add salt and pepper to taste.
  8. Toss in pumpkin seeds.
  9. Serve and enjoy!

Image and recipe courtesy of "The Hungry Goddess Eats"

Posted in Black Rice and Quinoa Salad, Black Rice Salad, Quinoa Recipes