Honey Harvest Quinoa Food

HARVEST QUINOA SALAD

Steps:

• In a medium sized saucepan bring 2 cups of salted water to a boil.
• Rinse and drain the quinoa then add it to the boiling water.
• Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
• Remove the quinoa from the heat and let it cool to room temperature.
• Prepare the cider vinaigrette and set aside.
• In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
• Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
• Cover and refrigerate until ready to serve.

HARVEST QUINOA SALAD

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.

HONEY HARVEST QUINOA

Steps:

• Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
• Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
• Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
• In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
• Let cool, then coarsely chop.
• When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute.
• Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
• Serve with additional honey and milk to taste.