This simple salad is so refreshing! The first time I made it, I made just enough for supper. THAT was a mistake! Hubby loved it…so i included it in our menu plan for the next week. This time, I made a double batch (quantities below). This salad stays very well kept in the ‘fridge for up to a week (my experience). The vinaigrette is tart and sweet at the same time making this refreshing.
This salad is a great basic and can easily be adapted to your loved ones’ tastes. Here are a few additional serving suggestions:
– add another orange, segmented and chopped, is delicious in here
– this is even better (as seen in the picture) with some roasted asparagus or steamed green beans tossed in
– you can use agave instead of the honey to make a vegan salad
– try a different nut or seed (pine nuts, slivered almonds, etc.)
I think this is a good one to keep in the rotation all year long! Equally enjoyable wintertime alongside a piece of salmon as it would be on your picnic buffet during the summertime! Enjoy!
Quinoa Salad with Citrus-Honey Vinaigrette
ingredients:
salad
1 butternut squash, peeled, seeded, and cut up into 1″ cubes
olive (or coconut) oil
salt and freshly ground black pepper, for seasoning squash
2 cups multi-color quinoa
1 teaspoon olive or coconut oil
4 cups water
pinch of salt
1 cup dried cranberries
1 cup pepitas (pumpkin seeds)
vinaigrette
2 large oranges (zest 1 first; and then juice both of them)
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
directions:
- preheat oven to 400
- line a baking sheet with parchment paper
- place butternut squash cubes and oil in a large bowl; season well with salt, pepper and pour onto the lined baking sheet
- roast the squash for 20 minutes, turning once, ‘til tender and slightly caramelized
- while the butternut is roasting, cook the quinoa: in a medium saucepan, heat 1 teaspoon of oil and then stir in the quinoa, making sure to coat all the grains w/the oil. then add the water and salt; stir well and bring to a boil over medium heat. cover pan, turn heat to low and simmer for about 15 minutes or so ‘til all the water is absorbed. remove from heat and fluff with a fork. let quinoa cool to room temperature (I spread it out on a baking sheet)
- and this is a good time to get the vinaigrette together… in a small bowl, whisk together the orange juice, zest, olive oil, and honey (I used an immersion blender) ‘til emulsified. season well with salt and pepper, to taste
- when the squash is done, let that cool for a few minutes, too. then combine quinoa, butternut, dried cranberries, and pepitas in a large serving bowl
- drizzle the vinaigrette over quinoa salad. toss until ingredients are well dressed. taste again for additional seasoning
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
