WARM QUINOA SALAD

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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

 

Dressing:

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.

 

 

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