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Fall Quinoa Salad

This warm quinoa salad is perfect for fall. Roasted butternut squash gives this dish a great texture and flavor, along with savory spices and cinnamon. It’s great as a side for dinner, or as a cozy vegan dinner when served by itself.

This recipe calls for cinnamon, which may seem odd for a savory dish. It lends the quinoa mixture a subtle warm spice that pairs wonderfully with the butternut squash. You may omit the cinnamon if you’re skeptical, but it makes this dish really shine!

Ingredients:

1 butternut squash
1 cup dry quinoa
2 cups spinach
2 garlic cloves
1 lemon
2 T oil
2 Tsp cumin
2 Tsp paprika
2 Tsp salt (or to taste)
1 Tsp cinnamon (optional)

Preheat your oven to 425 and prepare a baking sheet line with parchment paper.

Mince your garlic cloves and set them aside.

Peel and cut your butternut squash into cubes. Toss them in your oil and place them onto the lined baking sheet, leaving some space between each piece. Roast for 15 minutes. Remove the baking sheet from the oven and add your minced garlic to the baking sheet with the butternut squash. Roast the squash and garlic for 10 more minutes.

While your squash is roasting, bring 2 cups of water to boil in a medium sized pot. Add your quinoa and simmer it on medium-low heat for 15 to 20 minutes, until the water is completely absorbed. Stir occasionally. Remove from heat when done.

Chop your spinach into medium-sized pieces and add them to a small saucepan to wilt the spinach, about 2 to 3 minutes.

When your butternut squash has finished roasting, add the butternut squash and spinach to the pot with the quinoa. Stir to combine.

Squeeze the juice of one lemon into the pot. Add your spices, salt and garlic to the pot. Stir the quinoa salad to combine all the ingredients. Enjoy!

Asian Quinoa Salad

This recipe is from our Friendly City Deli Department! It’s a packaged salad that appears in our deli case rotation. Enjoy!

Ingredients

1 1/2 cups Quinoa
2 1/2 cups Water
1 cup Edamame
1 Bell Pepper, diced
1/2 cup Shredded Carrot
1 cup Chopped Red Cabbage
1/2 Bunch Green Onion, sliced thinly
1/2 Bunch Cilantro, minced

Dressing
(Dressing recipe makes more than you need. Use extra on noodles or slaw)

3/4 cup Tamari
3 T Sesame Oil
3 T Rice Vinegar
3 T Sesame Seeds
1 tsp. Grated Ginger
1/2 tsp. Red Pepper Flakes
1 tsp. Salt

Instructions

Boil quinoa in water until all water is absorbed. Once cooked, spread quinoa on a sheet pan to cool. Combine edamame, bell pepper, carrot, cabbage, green onion and cilantro in large bowl. Add cooled quinoa. Whisk all dressing ingredients in a small bowl. Pour (about half the total amount) over salad to combine, adding more dressing if desired. Serve and refrigerate leftovers.

 

 

Quinoa Pizza Bites

These easy quinoa pizza bites will satisfy your every pizza cravings. They are protein packed, delicious, and great for parties! This can last for about one week in the fridge in an air-tight container .You can freeze them and pop them in the oven to heat them up for a snack on the go. This recipe is easily modifiable, add in your favorite chopped veggies, mini pepperonis, or your favorite type of cheese.

 

Ingredients:

  • ½ cup of uncooked quinoa
  • 1/2 cup shredded cheese, mozzarella works best
  • 1 egg
  • 1/4 teaspoon salt (to taste)
  • 1/2 teaspoon ground pepper
  • 3 tablespoons of marinara sauce
  • 1/2 teaspoon garlic powder
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • Marinara Sauce, optional for dipping

Directions:

  1. Preheat oven to 400 ° F
  2. Mix 1/2 cup uncooked and washed quinoa with 1 cup water and a pinch of salt. Bring to a boil first and then lower heat.
  3. Cook the quinoa for about 15 minutes until fluffy, yielding 1  1/2 cups of cooked quinoa
  4. Grease a 12 mini-muffin tin pan
  5. Mix all of the ingredients together
  6. Put a tablespoon into each muffin tin
  7. Bake for 12-15 minutes
  8. Allow to cool for 15 minutes before removing them from the pan
  9. Serve with marinara sauce and enjoy!!

 

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton