Festive Quinoa Salad

Festive Quinoa Salad.png

SALAD INGREDIENTS:

  • 7 cups cooked white quinoa

  • 3 cups diced, oven roasted butternut squash, cooled

  • 2 red bell peppers, diced

  • 1 yellow bell pepper, diced

  • 1 red onion, finely diced

  • 1 cucumber, diced and big seeds removed

  • 1 handful of flat-leafed parsley, finely chopped

  • 5 oz dried cranberries

  • 1 punnet baby tomatoes cut in half

  • 5 oz baby spinach, sliced

  • 3 avocados, diced, drizzled with fresh lemon juice, sprinkled with garlic & herb salt

SALAD METHOD:

  1. Peel and cube the butternut squash

  2. If desired, season with Himalayan salt, black pepper and one to two teaspoons of fresh rosemary or sage

  3. Drizzle with 1-3 tbsp olive or coconut oil and mix through

  4. Spread out on a baking sheet and roast for 20–30 minutes then let cool

  5. Mix all ingredients together


VINAIGRETTE INGREDIENTS:

  • 1/8 cup real maple syrup or raw honey

  • Juice of half a lemon or 2 tbsp white balsamic vinegar or apple cider vinegar

  • 1/4 tsp Dijon mustard

  • 1/4 tsp Himalayan salt

  • 1/4 tsp ground black pepper

  • 1/2 cup olive oil

VINAIGRETTE METHOD:

  1. Beat all the vinaigrette ingredients together, beating in the olive oil last

  2. If desired, add a clove of garlic and a tsp of fresh ginger for zest

  3. Pour on top of salad

SaladsIsabelle Carroll