Here it is again. My favorite super food, Quinoa. I saw this recipe as I was flipping through whole living in the grocery store and it really caught my eye. It is the perfect blend of your fall and summer produce and the dish looks just as amazing as it taste.
I love dishes like this one that can compliment food so well or stand completely alone. You could dress this salad up with a nice piece of fish or eat it as a healthy lunch.
Quinoa with Orange Blossom Vinagrette
adapted from Whole living
serves 4 as a side
1/2 cup orange juice
1/4 cup olive oil, plus 21/2 tablespoons, divided
2 tablespoons white balsamic vinegar
1 tablespoon orange blossom honey
2 cups vegetable stock
1 cup red quinoa, rinsed
1/2 cup butternut squash, cut into 1/2-inch-cubes
1 cup haricot vert or small slender green beans, trimmed
1 apple, skin-on, cored, julienned (granny smith preferably)
1 cup thinly sliced Swiss chard stems and leaves
1/4 cup slivered almonds
Preheat oven to 350°F.
In small pot over medium-heat, reduce orange juice by half. Cool. In small bowl, whisk together 1/4 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 cover, reduce heat to medium-low and simmer until liquid is absorbed and quinoa is tender, about 20 minutes. Transfer to medium bowl and toss with 1 tablespoon olive oil.
Meanwhile, oil a baking sheet with 1/2 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.