Warm Quinoa Salad
The original recipe came from Fig via LA Times. Great, especially warm. The salad can also be used as a vegetarian filling for tacos/taco salad.
Orange blossom vinaigrette
1/2 cup orange juice1/8 cup orange blossom honey
1/4 cup white balsamic vinegar
1/2 cup olive oil
Salt and pepper
1. In a small saucepan, bring the orange juice to a simmer. Reduce the orange juice by one-third to yield two-thirds cup, about 10 to 12 minutes. Remove from heat and place the reduced orange juice in a medium bowl. Set aside until cool.
2. To the reduced orange juice, whisk in the honey and then the vinegar. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper. Cover and refrigerate until needed. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the dressing should keep for about 5 days, refrigerated.
Quinoa Salad
1 cup (or more) peeled, seeded butternut squash1/4 pound green beans, ends trimmed (about 1 cup)
1 large Granny Smith apple, peeled and cored and cut into 1/2-inch cubes
1/4 pound Swiss chard or kale, ribs removed and coarsely chopped (about 2 cups)
2 cups vegetable broth
1 cup red (or white) quinoa
1 (2-inch) rosemary sprig
Salt and pepper
2 tablespoons Marcona almonds
Toasted sliced almonds, garnish
1. Heat the oven to 400 degrees. In a medium bowl, toss the squash cubes with 1 1/2 teaspoons oil and season with a pinch each of salt and pepper. Spread the cubes in a single layer on a rimmed baking sheet and roast until tender and golden, about 10 to 15 minutes, tossing every 5 minutes. Remove from heat and cool slightly, then set the warm squash in a medium bowl.
2. Blanch beans and quick chill in cold water, if desired.
3. In a medium saute pan, heat 1 tablespoon olive oil over high heat. Add the beans, cubed apple and Swiss chard together with one-fourth teaspoon salt and a pinch of pepper. (If using a different apple, save it for the end to saute.) Saute, tossing frequently, until crisp-tender, about 5 minutes, adding one-fourth cup vinaigrette toward the end to deglaze the pan. Add beans, apple and chard to the squash in the bowl.
4. In a large saucepan, bring the vegetable broth to a simmer over high heat. Stir in the quinoa and rosemary sprig and gently simmer, covered, just until the quinoa is tender, about 15 minutes. Remove from heat and drain, discarding the rosemary.
5. Mix quinoa with vegetables. Toss with 1/4 to 1/2 cup dressing to taste. Adjust salt & pepper.
Each serving: 468 calories; 10 grams protein; 54 grams carbohydrates; 7 grams fiber; 25 grams fat; 3 grams saturated fat; 0 cholesterol; 14 grams sugar; 461 mg. sodium.
