3 1/2 ounces quinoa (red quinoa if possible)
1 1/2 cups of veggie stock
1 sprig rosemary
1tbsp olive oil
1 small bunch of broccolini (or broccoli florets), chopped into bite sized pieces
1 granny smith apple, peeled, cored and cubed
2 ounces swiss chard, stalks and veins removed, roughly chopped
2 ounces butternut squash, cubed
1 ounce slivered almonds
1 cup orange juice
1/4 cup raw honey
1/2 cup white balsamic vinegar
1cup olive oil
1/2 tsp salt
Reduce the orange juice down to 1/2 cup by simmering in a pan, and then chill. When cool, mix with other dressing ingredients and set aside.
Pre-heat oven to 400 degrees F and roast butternut squash sprinkled with a little olive oil until it’s tender (about 20 minutes.)
Cook quinoa in the stock, adding the rosemary. When cooked, drain and toss in a little olive oil.
Saute apple, Swiss Chard and blanched broccolini (to blanch, simply add to pan of boiling water for 1 minute).
Mix roasted and sauteed veggies with quinoa and dress with a little of the dressing. Careful not to overdress the salad, you’ll have a lot of dressing over, which you can keep in a jar for later.
Sprinkle with almond flakes.