3 hours ago
Monday, November 24, 2014
So many people have dietary restrictions these days. More so than ever.
You used to have the token vegetarian at the table, who would be satisfied w/ brown rice and some vegetables.
Now it's a vegan, which is a whole 'nother animal (no pun intended).
There are gluten free guests (or ones that think they have celiac disease); carb free friends (most of my gal pals in their 40's); and dairy free guests who are lactose intolerant.
Don't forget the kosher peeps and the pescatarians........
I can't keep up with it anymore.
My sister, who never ate any red meat as a kid (or now) was a special case at my grandmother's house (who always served meat as a main dish).
My grandmother would make my sister her very own special baked potato on holidays and call it a day.
Needless to say, she was more than satisfied with that lonely spud.
I always post a hearty vegetarian side for your Thanksgiving table.
These days, I would almost rather eat the vegetables than the turkey anyway.
You can make this as a main dish too and everyone will be happy.
Quinoa Salad w/ Roasted Squash, Spinach & Walnuts:
2 cups of quinoa, cooked as per package directions
1 lb. fresh spinach
1 large red onion, sliced
1 large butternut squash, peeled and cut into cubes
1/3 cup of walnuts, toasted and chopped
2 tbsp fresh lemon juice
2 tbsp honey
2 tbsp walnut oil
sea salt & pepper
Whisk dressing with a fork.
Cook the quinoa and add to a large bowl.
Cut the squash into cubes and drizzle w/ olive oil and kosher salt.
Roast the squash on a baking sheet for 20-30 minutes in a 375F oven.
Remove to the bowl with the cooked quinoa.
In a skillet with some oil, saute the onion slices for only a few minutes, just until soft, you want them to have a bite left (or maybe you don't).
Saute or steam the spinach leaves for only a minute or two, until just wilted. You can also throw in baby spinach raw if you prefer (I will do that next time).
Add in the toasted walnuts.
Drizzle the dressing over the salad ingredients and toss.
Feta cheese is welcome.
I liked this best warm, but it is also delicious at room temperature, and a good make ahead dish.
This Locavore has spoken.