Best 4 Harvest Chopped Quinoa Salad Recipes

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.

HARVEST QUINOA SALAD

Steps:

• Preheat oven to 400.
• Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large baking sheet in an even layer. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to mix. Roast at 400 for 35 minutes, stirring after about 20 minutes.
• Meanwhile, cook the quinoa according to package directions. Fluff with a fork and add to a large bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• While the quinoa is cooking, prep the remaining ingredients.
• Add the roasted sweet potatoes and remaining ingredients to the bowl with the quinoa. Toss to combine.
• Drizzle the balsamic vinegar and remaining 2 tablespoons olive oil over the quinoa mix and toss to mix everything together well. Season to taste with extra salt and black pepper.
• Serve warm or at room temperature.

HARVEST QUINOA SALAD

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.

HARVEST CHOPPED QUINOA SALAD

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.