Recipe of the Month: Warm Quinoa and Squash Salad
You can choose any squash you'd like, but I prefer ones with an edible skin (less work!) like Kabocha or Delicata.
Ingredients:
1 cup Quinoa
1 cube of veggie bouillon
2 medium Delicata Squash
3 cup Arugula
1/2 cup raw, hulled pumpkin seeds
1/4 cup walnuts (optional)
seeds of one medium pomegranate
Pre-heat oven to 375 degrees, cut delicata squash in 1/2, remove seeds and slice into 1 in. thick slices. Toss with oil and arrange on cookie sheet. Bake for roughly 15-20 minutes.
Cook quinoa with 2 cups of water, add bouillon and 1 tsp sea salt for about 15 minutes. Remove from heat, covered and let sit.
Dry toast the seeds and nuts, if using, in a skillet (cast iron preferred) until fragrant and starting to brown, about 2 minutes.
Vinaigrette:
1/2 cup balsamic vinegar
1 tsp. agave nectar
1/2 lemon, juice only
1 T dijon mustard
1-2 tsp dry or fresh sage, chopped fine
1/2 tsp sea salt and pepper
Combine all the above ingredients, then while whisking, drizzle about 1/4 cup olive oil until emulsified. Let stand for 5 minutes,
Combine the quinoa, arugula and 2/3 of the dressing. Toss it well, then add the squash, pomegranates, and seeds/nuts. Drizzle the remaining dressing on top, and garnish with additional salt and pepper to taste.
Enjoy!
|
