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.
Enjoy!