Ingrédients :
- 1 ½ cups Quinoa, dry
- 1 ¾ cups Fresh granny smith apples, peeled, cored,
- cubed ¾”
- 1 ¾ cups Fresh butternut squash, peeled, seeded,
- cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1 ½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- L tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- V tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped
- Optional: use additional cilantro as a garnish
- L cup Dried cranberries, finely chopped
- L cup Golden raisins, seedless, finely chopped
Instructions :
1. Preheat oven to 400 °F.
2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
3. Combine apples and squash in a large mixing bowl. Add canola oil, V tsp ginger, and ¼ tsp cinnamon. Toss well to coat.
4. Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
5. In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.
6. In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro. Cover and refrigerate for about 2 hours. Serve chilled.
Cook's notes :
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Makes six 1-cup servings
- 1 cup provides V cup red/orange vegetable, W cup fruit, and 1 oz equivalent grains.
