Quinoa Salad with Orange Blossom Vinaigrette
SERVES
2PREP TIME
20 minCOOK TIME
20 minIngredients
½ cup orange juice
¼ cup olive oil, plus 2½ tablespoons, divided
2 tablespoons white balsamic vinegar
1 tablespoon orange blossom honey
2 cups vegetable stock
1 cup red quinoa, rinsed
1 sprig fresh rosemary
½ cup butternut squash, cut into ½-inch-cubes
½ cup haricot vert or small slender green beans, trimmed
1 Granny Smith apple, skin-on, cored, julienned
½ cup thinly sliced Swiss chard stems and leaves
¼ cup slivered almonds
Directions
-
Preheat oven to 350°F.
-
In small pot over medium-heat, reduce orange juice by half. Cool. In small bowl, whisk together ¼ cup olive oil, honey and vinegar. Season to taste with salt and pepper. Set aside.
-
In medium pot, bring vegetable stock to boil. Add quinoa and rosemary sprig, cover, reduce heat to medium-low and simmer until liquid is absorbed and quinoa is tender, about 20 minutes. Transfer to medium bowl, discard rosemary spring and toss with 1 tablespoon olive oil.
-
Meanwhile, oil a baking sheet with ½ tablespoon oil. Spread butternut squash cubes in single layer; sprinkle with salt. Roast for 15 minutes, or until squash is fork-tender.
-
Meanwhile, in heat remaining tablespoon oil in large nonstick skillet over medium-high heat. Sauté apples and Swiss chard until apples soften and Swiss chard wilts, about 3 minutes. Add haricot vert; sauté 2 minutes more, or until crisp-tender.
-
Add roasted quash and sautéed ingredients to quinoa in bowl. Toss to combine. Add vinaigrette and toss to coat.
-
Garnish with slivered almonds and serve.
Good food brings people together.
So do good emails.
Good food brings people together.
So do good emails.
