Harvest Chopped Quinoa Salad Food

HARVEST CHOPPED QUINOA SALAD

Harvest Chopped Quinoa Salad image

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

Ingredients

1/2 cup quinoa, toasted and cooked to yield 1 C
2 cups butternut squash, peeled, cubed, roasted
2 tablespoons olive oil, needed to coat
salt, to taste
pepper, to taste
1 fugi apple, cored, peeled if desired
1/2 seedless cucumber, unpeeled cut into chunks
1/4 cup dried presweetened cranberries, can substitute dried cherries
1/4 cup candied walnuts, rough chop
1/2 cup mild feta cheese, goat cheese
1/4 cup radicchio, for color
2 cups salad greens
1/2-3/4 cup sherry vinaigrette, recipe follows, use enough to dress salad as desired
1 medium shallot, minced
2 tablespoons sherry wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
9 tablespoons extra-virgin olive oil
fine sea salt, to taste
fresh ground black pepper, to taste

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

HARVEST QUINOA SALAD

Harvest Quinoa Salad image

Harvest quinoa salad is full of roasted sweet potatoes, diced apple, pecans, goat cheese and dried cranberries and finished off with balsamic vinegar and olive oil for a delicious side salad that's perfect for fall.

Provided by Kathryn Doherty

Categories Salads

Time 45m

Number Of Ingredients 10

Ingredients

2 small sweet potatoes
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup dry quinoa
2/3 cup small diced apple (such as Fuji or Gala)
1/2 cup chopped pecans (or sub walnuts)
1/2 cup crumbled goat cheese
1/3 cup dried cranberries
3 tablespoons balsamic vinegar

Steps:

Preheat oven to 400.
Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large baking sheet in an even layer. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to mix. Roast at 400 for 35 minutes, stirring after about 20 minutes.
Meanwhile, cook the quinoa according to package directions. Fluff with a fork and add to a large bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
While the quinoa is cooking, prep the remaining ingredients.
Add the roasted sweet potatoes and remaining ingredients to the bowl with the quinoa. Toss to combine.
Drizzle the balsamic vinegar and remaining 2 tablespoons olive oil over the quinoa mix and toss to mix everything together well. Season to taste with extra salt and black pepper.
Serve warm or at room temperature.

Nutrition Facts : Calories 336 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

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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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Harvest Chopped Quinoa Salad Food

HARVEST CHOPPED QUINOA SALAD

HARVEST QUINOA SALAD

Harvest quinoa salad is full of roasted sweet potatoes, diced apple, pecans, goat cheese and dried cranberries and finished off with balsamic vinegar and olive oil for a delicious side salad that's perfect for fall.

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