Best 3 Harvest Chopped Quinoa Salad Recipes
Looking for a hearty, refreshing, and flavorful dish that's perfect for lunch or dinner? Look no further than the Harvest Chopped Quinoa Salad! This vibrant salad is packed with roasted butternut squash, sweet potato, and Brussels sprouts, along with quinoa, dried cranberries, and pecans. Tossed in a tangy lemon tahini dressing, it's a delightful combination of textures and flavors that will tantalize your taste buds.
But that's not all! The article also features two bonus recipes that are sure to please: Maple Roasted Butternut Squash and Sweet Potatoes, and Brussels Sprouts with Garlic and Thyme. These delicious side dishes are perfect for any occasion, whether you're hosting a holiday feast or simply looking for a healthy and tasty weeknight meal.
So what are you waiting for? Dive into the article and discover the culinary delights that await! From the Harvest Chopped Quinoa Salad to the Maple Roasted Butternut Squash and Sweet Potatoes, and the Brussels Sprouts with Garlic and Thyme, you'll find a collection of recipes that are sure to become your new favorites.
HARVEST QUINOA SALAD
Steps:
- In a medium sized saucepan bring 2 cups of salted water to a boil.
- Rinse and drain the quinoa then add it to the boiling water.
- Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
- Remove the quinoa from the heat and let it cool to room temperature.
- Prepare the cider vinaigrette and set aside.
- In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
- Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
HARVEST QUINOA SALAD
This harvest quinoa salad is packed with fall flavors, bringing warmth and comfort to your table. It's full of nutrient-dense ingredients like kale, butternut squash, and quinoa, to help you feel super nourished and satisfied with every bite.
Provided by Sarah Anzlovar, MS, RDN, LDN
Categories 10 Ingredients or Less
Yield 6
Number Of Ingredients 10
Steps:
- Cook quinoa according to package directions Whisk together lemon juice, olive oil, honey, and salt to make the dressing. When quinoa is cooked, toss with kale, apple, and squash. Add herbs, if using. Toss salad with the dressing and serve warm or cold.
Nutrition Facts : Calories 139 calories
HARVEST CHOPPED QUINOA SALAD
This recipe hails from a restaurant near my home. This is my recreation of it, as the recipe is not published. The ingredient amounts are flexible. Use as much or as little as you like. I LOVE it, I hope you do too. Serving size is 2-4 depending on whether you serve as a main or side salad. Cooking time & prep does NOT included time to toast> Recipe #16399 & cook quinoa. Vinaigrette dressing recipe courtesy of bonappetit.com
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
- Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
- Make vinaigrette (recipe below), set aside.
- In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
- Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
- DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
- Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
- Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
- Season to taste with salt and pepper.
- DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
Nutrition Facts : Calories 1059.8, Fat 85.5, SaturatedFat 16.3, Cholesterol 33.4, Sodium 481, Carbohydrate 66.2, Fiber 10, Sugar 16.6, Protein 14.9
Tips:
- Choose fresh, ripe vegetables for the best flavor and texture.
- Chop the vegetables into small, even pieces so they cook evenly.
- Use a variety of vegetables to add color and flavor to the salad.
- Cook the quinoa according to the package directions.
- Fluff the quinoa with a fork before adding it to the salad.
- Add the quinoa to the salad while it is still warm so that it can absorb the dressing.
- Use a light, flavorful dressing to avoid overpowering the salad.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
Harvest Chopped Quinoa Salad is a delicious and healthy salad that is perfect for any occasion. It is packed with fresh vegetables, quinoa, and a light, flavorful dressing. This salad is also a great way to use up leftover vegetables. So next time you have a bunch of vegetables that you need to use up, try making this Harvest Chopped Quinoa Salad. You won't be disappointed!
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