Warm Quinoa Salad with Orange Blossom White Balsamic Vinaigrette

Posted by in Recipes on Sep 19, 2012 . .

3½ oz. red quinoa

  • 1 cup vegetable stock
  • 1 sprig rosemary
  • 2 oz. haricots verts
  • ½ Granny Smith apple
  • 2 oz. Swiss chard
  • 2 oz. butternut squash
  • 1 oz. almond flakes

Orange-Blossom Vinaigrette

¼ cup orange blossom honey

  • 1 cup orange juice
  • ½ cup Olive Cart White Orange balsamic vinegar
  • 1 cup Olive Cart Blend extra virgin olive oil

Simmer and reduce orange juice by one-third. Allow to cool. When orange juice has cooled, mix all ingredients for dressing and set aside.

Cook quinoa in vegetable stock and a spring of rosemary. When cooked, drain the quinoa and toss with a little Olive Cart South Haven Blend extra virgin olive oil.

Cut butternut squash into ½ inch cubes and roast at 350 degrees for 15 minutes or until fork tender.

Saute apples, Swiss chard and blanched beans.

Mix roasted squash and sauteed ingredients with quinoa and dress with vinaigrette. Garnish with toasted almond flakes

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