I love to eat. I also have a complete inability to wing it in the kitchen. These two facts have led me to collect lots of recipes from other people. I hope you find some recipes in the mix that you like. Please leave your questions or feedback (the good, the bad, and the undecided) in the comment section of each recipe you try!!
Monday, March 7, 2016
QUINOA, KALE, CRANBERRY, WALNUT, AND BUTTERNUT SQUASH SALAD
~ The Costco Connection - January 2016
SALAD
1 1/2 c. quinoa
1/2 t. kosher salt
3 c. water
2 T. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 c. butternut squash, peeled and cut into 1/2-in. dice
kosher salt and pepper to taste
1 1/2 c. kale, ribs removed and cut into 1/2-in. ribbons
1/2 c. dried cranberries
1/2 c. chopped walnuts
DRESSING
1 garlic clove, minced
1 T. balsamic vinegar
1 t. Dijon
1 t. raspberry jam
1/4 c. olive oil
kosher salt and pepper to taste
In a large saucepan, bring quinoa, 1/2 teaspoon salt, and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat, fluff with fork, and place in large serving bowl to cool for 20 minutes.
While the quinoa is cooking, heat the olive oil in a large skillet. Add onion and cook until it's translucent. Stir in the garlic and squash. Cover and cook over medium-low for 10 minutes or until squash is tender when pierced with the tip of a knife. Season with salt and pepper, then let cool to room temperature.
To prepare dressing, whisk garlic, vinegar, mustard, and jam in a small bowl. In a slow and steady stream, add olive oil while whisking continuously. Season with salt and pepper to taste.
Gently mix quinoa, cooked vegetables, kale, cranberries, walnuts, and dressing together. Serve at room temperature or chilled.
Makes about 8 cups.
Notes: The only thing I do differently than directed is to mix all the dressing ingredients together at once in a lidded mason jar or my Pampered Chef Measure, Mix & Pour.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment