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Receta Winter Salad of Roasted Vegetables and Quinoa
by Meera Nalavadi

Winter Salad of Roasted Vegetables and Quinoa

A colorful salad choke full of winter vegetables, pomegranate and quinoa.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 cups brussel sprouts cleaned and halved, about 10-12 pieces
  • 1/2 a small squash. I used Kuri
  • Arils of 1/2 medium pomegranate
  • handful of baby leaves. spinach or kale
  • 1 cup white quinoa cleaned, rinsed cooked in 2 cups of water or broth
  • 1 small bunch green onions, sliced
  • 8-10 pieces chestnuts or 1/2 cup walnuts
  • 1 tbsp olive oil to brush the veggies
  • Dressing
  • 2 tablespoon hazelnut or extra virgin olive oil
  • 1/3 cup orange juice
  • juice from 1 lemon
  • 2 teaspoon agave nectar
  • juice extracted from 2 inches of ginger ( see instructions)
  • salt and pepper

Direcciones

  1. 1.Lightly coat the brussel sprouts, squash and chestnuts and roast in a 400 F oven for 20 minutes. Cut the squash into 2 inch cubes and shell the chestnuts. Set aside and keep warm.
  2. 2.Cook the quinoa in 2 cups of water or broth after throughly rinsing in cool water and carefully straining. Keep aside and cool slightly.
  3. for the dressing
  4. 1.In a small food processor, run 2 inch piece ginger with orange juice. Strain it through a small sieve and extract as much liquid as you can without the pulp.
  5. 2.In a large mixing bowl add the ginger/oj juice blend, lemon juice, agave, oil, salt and pepper and blend .
  6. 3.Add the quinoa to the dressing so it soaks the dressing followed by the roast veggies.
  7. 4.Just before serving toss the greens, sliced spring onions and pomegranate arils.