Quinoa Salad
Ingredients:
• Produce:
o 1 large apple, diced
o 2 cups Brussels sprouts, halved
o 2 cups butternut squash, cubed
o 1/3 cup dried cranberries
o 2 tbsp fresh sage, chopped
o 2 tbsp fresh thyme leaves
• Canned Goods:
o 2 cups water or vegetable broth
• Condiments:
o 1 tbsp maple syrup
• Pasta & Grains:
o 1 cup quinoa, rinsed
• Baking & Spices:
o Salt and pepper to taste
• Oils & Vinegars:
o 2 tbsp apple cider vinegar
o 2 tbsp olive oil
• Nuts & Seeds:
o 1/3 cup pumpkin seeds or chopped pecans
Instructions:
1. Roast the Vegetables:
1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
2. Cook the Quinoa:
1. In a medium saucepan, bring 2 cups water or vegetable broth to a boil.
2. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool slightly.
3. Make the Dressing:
1. In a small bowl, whisk together:
o 2 tbsp apple cider vinegar
o 1 tbsp maple syrup
o 1 tbsp olive oil
o A pinch of salt and pepper.
4. Combine the Salad:
1. In a large bowl, combine:
o Cooked quinoa
o Roasted butternut squash and Brussels sprouts
o Diced apple
o Dried cranberries
o Pumpkin seeds or chopped pecans
o Chopped sage and thyme leaves.
2. Drizzle with the dressing and toss gently to combine.
5. Serve and Enjoy:
• Serve warm, at room temperature, or chilled.
• Garnish with extra herbs or seeds for presentation if desired.
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