WARM QUINOA SALAD

By Bailey1_

Ingredients

• Dressing:
• 3 1/2 ounces quinoa (red quinoa if possible)
• 1 1/2 cups of veggie stock
• 1 sprig rosemary
• 1 tbsp 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
• 1 cup olive oil
• 1/2 tsp salt

Details

Servings 1
Adapted from sophieuliano.com

Preparation

Step 1

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.