Warm Quinoa Salad
Sesame Ginger Dressing:
1/3 cup sesame oil
1/4 cup maple syrup
1/4 cup soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
Salt and pepper, to taste
Whisk ingredients together.
For the Salad:
3 cups cooked quinoa
2 cups butternut squash, peeled and diced into 1″ cubes
1/2 cup extra virgin olive oil
1 Tbsp maple syrup
1 Tbsp extra
virgin olive oil
12 sage leaves
1 cup roasted, salted almonds
1/2 cup roasted, salted pistachios
1/2 cup roasted sunflower seeds
1/3 cup dates, pitted & chopped
1/2 cup scallions, thinly chopped
Preheat oven to 425°F.
Cook quinoa according to package directions.
Line a baking sheet with parchment paper. Arrange squash in a single layer and drizzle with olive oil and maple syrup.
Roast squash for 10 to 15 minutes, until fork tender and edges are golden brown.
Warm olive oil in a small frying pan over medium high heat, then add Sage leaves and sauté until slightly crispy. Set aside.
In a large bowl, add quinoa, roasted, butternut squash, sage, almonds, pistachio, pumpkin seeds and green onion.
Serve warm or cold.
