Harvest Chopped Quinoa Salad Recipes
HARVEST CHOPPED QUINOA SALAD
This recipe hails from a restaurant near my home. This is my recreation of it, as the recipe is not published. The ingredient amounts are flexible. Use as much or as little as you like. I LOVE it, I hope you do too. Serving size is 2-4 depending on whether you serve as a main or side salad. Cooking time & prep does NOT included time to toast> Recipe #16399 & cook quinoa. Vinaigrette dressing recipe courtesy of bonappetit.com
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
- Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
- Make vinaigrette (recipe below), set aside.
- In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
- Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
- DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
- Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
- Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
- Season to taste with salt and pepper.
- DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
Nutrition Facts : Calories 1059.8, Fat 85.5, SaturatedFat 16.3, Cholesterol 33.4, Sodium 481, Carbohydrate 66.2, Fiber 10, Sugar 16.6, Protein 14.9
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- Add quinoa, water, and 1/2 teaspoon salt into a saucepan and bring to boil. Reduce the heat to very low, cover the pan, and let the quinoa cook for another 15 minutes, until all the water has evaporated. Turn off the heat and cover the saucepan with a lid. Let quinoa sit for 15 to 20 minutes so the quinoa can fluff up. Spread out the quinoa over a baking sheet so that it can cool and dry out a little.
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- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
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