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Add a photoA colorful salad choke full of winter vegetables, pomegranate and quinoa.
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.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.Cook the quinoa in 2 cups of water or broth after throughly rinsing in cool water and carefully straining. Keep aside and cool slightly.
- for the dressing
- 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.
- 2.In a large mixing bowl add the ginger/oj juice blend, lemon juice, agave, oil, salt and pepper and blend .
- 3.Add the quinoa to the dressing so it soaks the dressing followed by the roast veggies.
- 4.Just before serving toss the greens, sliced spring onions and pomegranate arils.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 97 | 32% |
| Total Fat 10.92g | 14% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 882mg | 25% |
| Total Carbs 44.24g | 12% |
| Dietary Fiber 6.3g | 21% |
| Sugars 11.25g | 8% |
| Protein 9.91g | 16% |
