Sweet, crunchy, healthy and fresh.
Let me introduce you to my new favorite 'go to' salad. I ate this four days in a row for lunch, happily. And now that it's gone, I'm wishing I had some more.
I bought some red quinoa the other day, because I thought it looked cool. I didn't expect it to taste different than regular quinoa, but strangely, I think it tastes even better and I love the slightly more crunchy texture. I roasted the veggies, adding in some things that I had on hand and needed to use. I love butternut squash in this, but the roasted mushrooms which add a "meatiness" are fantastic. As I was making this with all the veggies, I was tasting it along the way, but I felt it needed something else. I toasted up some pecans and added some dried cherries. Perfect!!!
Serves 6-8
Ingredients
1 1/2 cup red quinoa
3 cups water
2-3 Tbsp olive oil
1-2 cups butternut squash chunks
1-2 cups zucchini, chunks
1 cup cremini mushrooms, sliced
1/2 red onions, diced
1/2 cup green onions, or
1 Tbsp honey (or Stevia, for vegan recipes)
1 Tbsp cider vinegar
Salt & Pepper to taste
1/2 cup pecans, toasted and chopped
1/2 cup dried cherries, or cranberries
Preheat oven to 450 degrees F (or you could saute the veggies instead)
Roast the veggies for about 15 minutes until they start to get some color and get a bit soft.
Mix the roasted veggies with the red quinoa. Add the vinegar, honey, salt & pepper to taste. Add the toasted pecans and dried cherries and serve. Even after more than a couple days in the fridge, the pecans still had a nice crunch and all the flavors were great.
Why yes, I DO love quinoa! Here are some more ideas for easy quinoa recipes:
Quinoa, Cauliflower and Feta SaladQuinoa, Cheese & Chilies Casserole
Quinoa with Roasted Corn and Green Beans
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