This mouth watering salad is made with a combination of lettuce, butternut squash, quinoa, roasted red peppers, cashews, and goji berries, topped with a flavorful ginger tamari dressing. This salad is great to pack and bring to work or school.
In a medium sauce, pan bring 1 1/3 cup water and 2/3 cup dry quinoa to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat but keep covered for 5 more minutes to steam. Pour off any excess water.
While quinoa cooks, add 1/3 cup water and butternut squash cubes to a medium sauce pan. Turn heat to high and cover. Once steam starts to form inside the pan turn heat to low and cook, covered for 10-12 minutes or until squash is soft. Pour off any excess water and season squash with salt and pepper.
In a large bowl, stir together lettuce, quinoa, butternut squash, roasted red peppers, cashews, and goji berries.
In a small bowl, stir together all dressing ingredients until fully combined. Add more water if dressing is too thick.
To serve, dish the salad mixture into bowls. Top with dressing as desired. Enjoy!