Red Quinoa Salad With Spicy Lime Vinaigrette
From mattandmaren 9 years agoIngredients
- Vinaigrette shopping list
- 1 shallot, finely chopped shopping list
- 1 clove garlic, finely chopped shopping list
- 1 small jalapeño, seeded and finely chopped shopping list
- Zest of 1/2 lime shopping list
- Juice of 2 limes shopping list
- 1 teaspoon lemon juice shopping list
- 1/2 teaspoon crushed red pepper flakes shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons canola oil shopping list
- Salt and pepper, to taste shopping list
- Quinoa Salad shopping list
- 1/2 cup pumpkin seeds shopping list
- 1/2 teaspoon olive oil shopping list
- 1 teaspoon smoked paprika shopping list
- 1 1/2 lb. sweet potatoes or peeled, seeded butternut squash ( 1-inch cubes) shopping list
- 1 tablespoon canola oil shopping list
- 1 cup red quinoa shopping list
- 2 cups water shopping list
- 15 ounces white beans or 1 can, drained shopping list
- 1/4 cup cilantro leaves, roughly chopped shopping list
How to make it
- Vinaigrette:
- In a small bowl, combine the shallot, garlic, jalapeño, lime zest and juice, lemon juice, salt, black pepper, and red pepper. Gradually whisk in the olive and canola oils in a slow steady stream until combined. Taste for seasoning, and set aside until ready to dress the salad.
- Quinoa Salad
- Set the oven to 350 degrees. On a baking sheet, combine the pumpkin seeds with the olive oil and paprika in one even layer. Toast for 8 minutes in the oven, or until browned and fragrant. Set aside to cool. Turn the oven temperature up to 400 degrees, and on the same baking sheet, combine the butternut squash and canola oil. Season with salt and pepper, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool. In a saucepan over medium heat, toast the quinoa, stirring often, for 2 minutes, or until the grains are aromatic. Add the water and a pinch of salt. Stir well and bring to a boil. Lower the heat, cover the pan, and simmer for 15 to 20 minutes, or until quinoa is tender. Transfer to a large bowl and fluff with a fork. Add the squash, white beans, half of the pumpkin seeds, and half of the cilantro to the quinoa. Drizzle with the lime dressing and toss gently. Taste for seasoning, and add more salt and pepper. Garnish with remaining pumpkin seeds and cilantro.
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