Sunday, November 16, 2014

Autumn Quinoa Salad

I made this quinoa salad for a teachers luncheon at my son's school and it was such a hit that I got an email requesting my “secret” recipe! Haha, no secret here, I am always happy to share good food and recipes. I just wanted to bring something fresh, healthy, gluten and nut-free and vegan, so anyone could enjoy it! I quickly put the salad together with what I had on hand. You could substitute any nuts you like for the pepitas and add ¼ cup of crumbled goat or blue cheese.

Serves 6-8

For the salad:
  • 1 ½ cups tri-color quinoa = 250 g de quinoa
  • 1 medium butternut squash, peeled and diced = 1 courge musquée, épluchée et coupée en petits dés
  • 4 oz. baby spinach or baby kale = 110 g de jeunes pousses d'épinards ou de kale
  • ¼ cup roasted pumpkin seeds or nuts = 30 g de pépitas (graines de courges rôties)
  • ¼ cup dried cranberries = 30 g de cranberries séchées
For the vinaigrette:
  • 1 minced garlic clove = 1 gousse d'ail, émincée
  • 1 tablespoon apple butter (or applesauce) = 1 cuillère à soupe de compote de pommes
  • 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
  • 1 tablespoon maple syrup =1 cuillère à soupe de sirop d'érable
  • ½ teaspoon salt = ½ cuillère à café de sel
  • 3 or 4 tablespoons apple cider vinegar = 3 ou 4 cuillères à soupe de vinaigre de cidre
  • 6 to 8 tablespoons olive oil = 6 à 8 cuillère à soupe d'huile d'olive

Place quinoa in 3 cups of water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Set aside to cool.

In the meantime, spread the diced butternut squash on a cookie sheet, spray with a little olive oil and sea salt and roast in 375-400° oven for about 20 minutes. Set aside to cool.

In a large bowl, combine cooked quinoa and roasted butternut squash, add about baby spinach, pumpkin seeds and dried cranberries.

Put all the ingredients for the vinaigrette in a mason jar, close lid tightly and shake to blend.

Pour dressing over salad {you may not need all of it, refrigerate any leftover} and toss well.

If making ahead, refrigerate salad until ready to serve. Let it sit at room temperature for 15 minutes before serving.


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