Quinoa is a complete protein, which means it provides all nine essential amino acids necessary for good health. Amino acids support strong muscles, keep our immune systems in tip-top shape and do lots of other stuff to keep our bodies healthy—thing is, not all plant-based proteins are created equal. Wheat, rice and most other grains are missing one or more essential amino acids. Quinoa is also gluten-free. Incorporate quinoa into your diet – starting with this recipe (this recipe makes 4 servings):
1 cup cooked Quinoa
1 (1 ½-pound) butternut squash, peeled and diced into ¾-inch cubes
2 Tablespoons olive oil
1 Tablespoon maple syrup
Kosher salt and freshly ground black pepper
¼ cup dried cranberries
½ cup pecans, toasted
Apple Cider Vinaigrette Dressing
½ cup apple cider
2 Tablespoons apple cider vinegar
2 Tablespoons minced shallots
1 clove garlic minced
1 teaspoon fresh minced ginger
1 teaspoon Dijon mustard
⅓ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
Preheat the oven to 400°F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper, and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
In a large salad bowl, add the roasted squash, cooked quinoa, pecans, and cranberries. Spoon just enough vinaigrette over the quinoa to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Servings : 4
This recipe and information was taken from the Ancient Harvest website. I typically buy my quinoa from the bulk bins in most health food stores – it’s much cheaper to buy bulk. Visit the Ancient Harvest website for more information on quinoa and more recipes.