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Quinoa and Acorn Squash Salad

November 7, 2012

Think quinoa (gluten-free superfood) for a healthy, high protein week night meal. Incorporate seasonal ingredients for texture, great flavor, and potent nutrition. I feel fortunate that I have a husband that’s game for a dinner of grains and vegetables. However, I’ll add a nice glass of red wine and a piece of dark chocolate….how can he not LOVE!

Quinoa Salad

Serves 2   (with extra salad for leftovers)

1 Acorn squash

1 cup quinoa

1 granny smith apple, chopped

1 shallot, minced

1 garlic clove, minced

2 cups baby greens (I used kale and pea shoots)

2 tablespoons parsley, chopped

2 tablespoons dates, chopped

1 tablespoon pistachios

1 tablespoon apple vinegar

1 teaspoon honey

1/4 cup olive oil

salt and pepper

Preheat oven to 400 degrees. Cut acorn squash in half (so you have the scalloped edges). Drizzle with olive oil and sprinkle with salt and pepper. Bake for 4o minutes or until tender. In a medium saucepan add the quinoa and 2 cups of water. Bring to a boil, lower heat and simmer for approximately 15 minutes. When quinoa is cooled, combine apple, shallot, garlic, greens, parsley, dates and pistachios. In a small bowl combine vinegar, honey, olive oil, salt and pepper. Mix dressing with quinoa salad and place in the acorn squash to serve.

3 Comments leave one →
  1. November 7, 2012 5:01 am

    What a pretty dish!

  2. November 7, 2012 1:52 pm

    Aww! What a guy.

  3. Laura Beaudoin permalink
    November 10, 2012 3:43 am

    Beautiful, making it Sunday and your butternut squash risotto tomorrow. Can’t wait! Keep em coming.

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