MENU
 
 
 
 

  • Winter Salad of Roasted Vegetables and Quinoa

    1 vote
    Winter Salad of Roasted Vegetables and Quinoa
    Prep: 20 min Cook: 30 min Servings: 4
    by Meera Nalavadi
    21 recipes
    >
    A colorful salad choke full of winter vegetables, pomegranate and quinoa.

    Ingredients

    • 2 cups brussel sprouts cleaned and halved, about 10-12 pieces
    • 1/2 a small squash. I used Kuri
    • Arils of 1/2 medium pomegranate
    • handful of baby leaves. spinach or kale
    • 1 cup white quinoa cleaned, rinsed cooked in 2 cups of water or broth
    • 1 small bunch green onions, sliced
    • 8-10 pieces chestnuts or 1/2 cup walnuts
    • 1 tbsp olive oil to brush the veggies
    • Dressing
    • 2 tablespoon hazelnut or extra virgin olive oil
    • 1/3 cup orange juice
    • juice from 1 lemon
    • 2 teaspoon agave nectar
    • juice extracted from 2 inches of ginger ( see instructions)
    • salt and pepper

    Directions

    1. 1.Lightly coat the brussel sprouts, squash and chestnuts and roast in a 400 F oven for 20 minutes. Cut the squash into 2 inch cubes and shell the chestnuts. Set aside and keep warm.
    2. 2.Cook the quinoa in 2 cups of water or broth after throughly rinsing in cool water and carefully straining. Keep aside and cool slightly.
    3. for the dressing
    4. 1.In a small food processor, run 2 inch piece ginger with orange juice. Strain it through a small sieve and extract as much liquid as you can without the pulp.
    5. 2.In a large mixing bowl add the ginger/oj juice blend, lemon juice, agave, oil, salt and pepper and blend .
    6. 3.Add the quinoa to the dressing so it soaks the dressing followed by the roast veggies.
    7. 4.Just before serving toss the greens, sliced spring onions and pomegranate arils.

    Similar Recipes

    Leave a review or comment