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Quinoa Salad (Fall/Winter version)

It’s officially Spring in Canada, but Winter is hanging on for one more round, so I tried to embrace it and cooked up this salad one more time. I can’t believe I haven’t shared it yet so now is as good a time as any! It’s a surprising balance of hearty and filling, yet also light and energizing. There are so many ways to customize this salad so I hope you have fun with it!

Total Prep Time: 50 minutes

Serves 3-4

Ingredients:

1 lb           Butternut squash, diced into small cubes (I buy a pre-diced package)

2               Broccoli crowns, cut into florets

2 tbsp       Olive oil

1 cup        Quinoa

5 oz           Baby spinach

1/3 cup     Dried cranberries

1/4 cup     Pumpkin seeds (unsalted and roasted)

1/2 cup     Feta, crumbled

1/4 cup      Olive oil

2 tbsp        Apple cider vinegar

1 tsp          Oregano

Salt & pepper

Directions:

In a deep roasting pan, drizzle 2 tbsp olive oil over the butternut squash and broccoli. Season with salt and pepper. Mix well and then roast at 400°F for 30-35 minutes, or until squash is tender and starts to brown.

While the veggies are roasting, cook the quinoa according to the pack’s directions and set aside to cool.

In a large salad bowl, combine the spinach, cranberries, pumpkin seeds, feta, quinoa and roasted veggies. In a small bowl, whisk together the remaining olive oil (1/4 cup), apple cider vinegar, oregano, salt and pepper. Drizzle the dressing over the salad, toss, and enjoy!

Choose your own adventure:

You can use any veggies to be roasted. I usually stick with a root veg (sweet potato or any squash) and a cruciferous veg (broccoli, cauliflower, or brussels sprouts), but peppers also work well.

Avocado is a nice addition as garnish on top.

Sub the spinach for arugula for a bit more bite and a peppery taste.

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Quinoa Salad (Spring/Summer version)

Sometimes a hot meal isn’t appealing on a steamy summer day. Salad is a common solution, but it can leave you less than satisfied. This recipe is the spring/summer version of my favourite salad. The quinoa, avocado, chickpeas and cheese leave you satisfied, and you get a healthy dose of colourful veggies!

Total Prep Time: 20 minutes

Serves 4-5

Ingredients:

1 cup              Quinoa

2 1/4 cups    Low sodium Vegetable broth

6 oz                Baby spinach, washed

8-10                Asparagus spears

1                      Orange pepper, diced

250 g              Grape tomatoes, halved

1/2                  Red onion, diced

19 oz can       Chickpeas, drained & rinsed

1                      Avocado, diced

100 g              Feta, crumbled

1/4 cup          Pumpkin seeds, roasted & unsalted

1/4 cup          Olive oil

2 tbsp            Lemon juice

Sea Salt & Fresh-cracked Pepper

Directions:

Place quinoa and broth in saucepan and bring to a boil. Reduce heat and simmer, covered, until broth is absorbed (10-15 minutes). Fluff quinoa with a fork and set aside to cool.

Cut asparagus into 1 inch pieces and steam until just tender (3-5 minutes depending on thickness). Run under cool water and set aside to cool.

Place all remaining veggies, chickpeas, avocado, feta and pumpkin seeds in a large salad bowl. Add cooled quinoa and asparagus. Mix oil, lemon juice, salt and pepper in small bowl with whisk. Pour over salad and toss until well coated.

Choose your own adventure:

If asparagus is out of season, or not your favourite, replace with lightly steamed broccoli florets. You can also replace the orange pepper with any colour you like, or zucchini works well too.

Garlic lovers: Replace the red onion with fresh garlic scapes, diced finely. For extra garlic-goodness, use a garlic & herb flavoured feta.