Autumn Seasonal Recipe
Autum Quinoa Salad
Quinoa has good protein, is gluten free and this recipe has zero cholesterol.
1 cup quinoa
1 cup water
1 cup butternut, or pumpkin -- cut into 1/2" cubes
3/4 cup edamame -- shelled, blanched
1/2 cup dried fruit -- cherries, apricots, cranberries 1/2 cup nuts -- toasted
1/4 cup pumpkin seeds-- raw
2 TB cold pressed olive oil
1 tsp balsamic vinegar
2 cloves garlic -- minced or pressed
2 shallots -- minced
1 dash cayenne pepper
sea salt and black pepper to taste
Quinoa:
Rinse quinoa in mesh strainer.* Place quinoa andwater in 4qt saucepan. Add dash of sea salt and bring to boil. Turn down to low simmer, cover pot and let cook for 15 minutes.
Dressing:
In separate bowl, combine oil, balsamic vinegar, shallot, small pinch of cayenne. Salt and pepper to taste. Set aside.
Remove quinoa saucepan from heat, keep covered and let sit for 5 minutes. Fluff with fork and place in large mixing bowl. When completely cooled, add pumpkin seeds, dried fruit, nuts and toss with dressing. Lastly add in butternut or pumpkin, gently toss and adjust salt and pepper,
This salad will last for up to 4 days in the refrigerator. Makes nice side salad for fish or a nice lunch to pack for work or school.
*Note:
Quinoa has a natural resin coating that can impart a bitter flavor if not rinsed. Some packaged quinoa is already rinsed.
