1/3 cup pumpkin seeds (or any seedor nut of choice)
1/3 cup craisins (optional for added sweetness)
FOR THE DRESSING:
3 tablespoons extra virgin olive oil
Freshly squeezed juice from 1 large lemon
1 tablespoon raw, unfiltered honey
1 clove garlic, minced
1 tablespoon finely chopped freshbasil
Sea salt and black pepper, to taste
Bring water to a boil in medium saucepan. Add the quinoa and a pinch of sea salt. Turn the heat to low and simmer for 18-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, in a large skillet, heat the coconut oil over medium heat. Sauté the onions until translucent. Then add in the zucchini, squash, and mushrooms. Cook until tender, about 7-10 minutes.
In a small bowl, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
In a large bowl, combine quinoa and sautéed vegetables. Pour the dressing over the salad and stir until well coated. Season with sea salt and pepper, to taste. Stir in the fresh basil.
Sprinkle pumpkin seeds and craisins, lightly toss, and enjoy!
Can enjoy this dish hot or cold
Can add any type of nuts or seeds to the toppings for extra crunch