3 hours ago
Thursday, January 8, 2015
Here is my winter quinoa salad recipe.
You know I always make a version of quinoa mixed with seasonal produce.
This one has dates, roasted beets and squash with roasted red onion and a cumin vinaigrette.
You can substitute sweet potatoes if you like, and use dried cranberries if you don't have dates.
This is delicious and healthy.
Winter Quinoa Salad: (makes a lot)
2 cups of cooked quinoa
1/2 cup chopped dates
1 butternut squash, peeled and cut into 1 1/2" pieces
4 beets, peeled and cut into same size pieces as the squash
1 red onion, cut into wedges (leaving stem attached so they won't fall apart)
fresh chopped cilantro for garnish
zest of an orange
2 tbsp of white balsamic vinegar (or cider vinegar)
1 tsp cumin
1 tbsp honey
2 tbsp olive oil
sea salt & pepper
Cook quinoa as per package directions.
Throw the dates in the saucepan with the quinoa during the last 3 minutes of cooking. This will soften them and plump them up.
Drizzle the vegetables with olive oil and kosher salt.
Roast the cut up squash, beets and red onion wedges on a big sheet pan at 375F for 25-30 minutes, turning them once.
Add them to the quinoa and dates in a big bowl.
Mix the dressing with a fork and drizzle over bowl. Toss just to combine.
Season to taste w/ some sea salt and when cool, add in chopped cilantro.