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Red Quinoa Salad with Roasted Squash & Brussel Sprouts

Author - Alyssa Rimmer

Roasted Delicata Squash + Brussel Sprout Quinoa Salad - drizzled in a creamy maple-tahini dressing | vegan | recipe on simplyquinoa.com

Well, there's a lot to be excited about today!

But honestly, I can't decide what's the best reason. Is it that this is my first delicata squash of the season? Or the fact that these baby brussels sprouts are the cutest things ever? Or that I'm finally giving you a salad made from something other than white quinoa? Or maybe that I got a ginormous bunch of lacinato kale at the farmer's market for like $3? Or is it the amazingness that is maple + tahini?

Welp, there's no way a decision can be made with choices like that. They're all pretty much spectacular if you ask me.

Kale + Red Quinoa Salad with roasted squash, baby brussel sprouts + a maple-tahini dressing | vegan | recipe on simplyquinoa.com

So, I kind of have a small confession to make. As you might have noticed, these last few months my recipes have been primarily plant-based, with just a few eggs thrown in here and there.

While I'm totally addicted to eating this way and have found a whole new appreciation for vegetables, ever since the weather turned slightly cooler, I've been really bad about eating my greens.

Guys, it's kind of a problem. During the summer, Matt and I pretty much only ate salad for dinner. Like humungous salads. But now? I'm just not feelin' it.

But I knowwwww. Greens are good for me. I have to eat them. Even if I don't want to.

(good thing I have you – you force me to eat my veggies because you're always asking for new ways to use them with quinoa – so thank you!)

Kale + Red Quinoa Salad with roasted squash, baby brussel sprouts + a maple-tahini dressing | vegan | recipe on simplyquinoa.com

I will say, I think I've found a good compromise with this red quinoa salad though.

Rather than eating them raw in a crunchy, cold salad, we're quickly steaming fine ribbons of lacinato kale, then tossing them with maple roasted veggies and red quinoa. And we can't forget the generous drizzle of maple-tahini dressing. Or the added crunch from the raw pepitas.

It makes greens feel comforting, hearty and craveable again. And it's everything I love about autumn (well, minus pumpkin puree and leaves – which totally DO NOT work in salad), all wrapped up into one bowl of plant-powered deliciousness.

So if you're feeling down in the dumps about your green intake, serve yourself a big ol' helping of this salad. It's gonna make your greens eating a whole lot more fun.

Roasted Delicata Squash + Brussel Sprout Quinoa Salad - drizzled in a creamy maple-tahini dressing | vegan | recipe on simplyquinoa.com


Roasted Delicata Squash + Brussel Sprout Quinoa Salad - drizzled in a creamy maple-tahini dressing | vegan | recipe on simplyquinoa.com
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Red Quinoa Salad with Roasted Squash, Brussel Sprouts + Maple-Tahini Dressing

If you're feeling down in the dumps about your green intake, serve yourself a big ol' helping of this salad. It's gonna make your greens eating a whole lot more fun.

Course Main Course, Salad
Cuisine American
Keyword brussel sprout, squash, tahini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 354 kcal
Author Alyssa

Ingredients

  • 1 medium delicata squash
  • 2 cups baby brussel sprouts or regular ones quartered
  • 1 tablespoon olive oil
  • Salt + pepper to taste
  • 1 cup red quinoa cooked
  • 4 - 5 cups lacinato kale finely chopped
  • 1/2 cup raw pepitas or sunflower seeds

for the dressing:

Instructions

  1. Heat your oven to 375ºF.
  2. Cut the squash lengthwise and scoop out the seeds. Flip onto a flat surface, flesh side down, and slice into small half moons, about 1/2" thick. Chop each half moon into 4 pieces and add to a large mixing bowl.
  3. To that bowl, add your brussel sprouts and drizzle with olive oil. Season with salt and pepper and toss to combine.
  4. Transfer veggies to a baking sheet and roast for 25 - 35 minutes until squash has softened. Remove and let cool for 10 - 15 minutes.
  5. While the veggies are cooling, gently steam the kale, 60 seconds. Strain and transfer to the mixing bowl. Add the veggies and quinoa and toss to combine.
  6. Whisk together the dressing ingredients (or better yet, add them to your blender) until completely smooth. Pour over the salad and toss to evenly coat. Sprinkle in pepitas.
  7. Taste and adjust seasonings as desired. Serve immediately.
Nutrition Facts
Red Quinoa Salad with Roasted Squash, Brussel Sprouts + Maple-Tahini Dressing
Amount Per Serving
Calories 354 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 174mg 7%
Potassium 1009mg 29%
Total Carbohydrates 47g 16%
Dietary Fiber 7g 28%
Sugars 5g
Protein 13g 26%
Vitamin A 79.6%
Vitamin C 93.7%
Calcium 12%
Iron 25.3%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Delicata Squash + Brussel Sprout Quinoa Salad - drizzled in a creamy maple-tahini dressing | vegan | recipe on simplyquinoa.com

 

 

 

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  1. Curd ( yogurt) Quinoa

    Ingredients

    Queens Quinoa:1 cup

    Water: 2 cup

    Peanuts: =1/4 cup

    Butter/Ghee: 1 tbsp

    Cumin Seeds ( Zeera) : ½ tea spoon

    Mustard Seeds (Rai) : ½ tea spoon

    Dry red Chilly: 2

    Curry leaves: 3-4

    Chana dal( Bengal gram) : ½ tea spoon

    Dhuli Urad dal (black gram) : ½ tea spoon

    Ginger finely chopped: ½ tea spoon

    Curd (thick): 1 cup

    Finely chopped Cucumber: ½ cup

    Coriander leaves: 1 table spoon

    Salt to taste. Cooking oil, 1 tea spoon

    Recipe

    Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh
    strainer. Toast quinoa in saucepan (optional): . Add 2 cups of water
    or broth and the salt. Bring quinoa and liquid to a boil in a medium
    saucepan. Reduce heat to low, cover and simmer until tender and most of
    the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

    Heat oil in a pan

    Saute peanuts,

    For tadka

    Add Ghee/ butter

    Add Cumin Seeds, Mustard seeds,

    Broken red chillies, curry leaves, mix it properly

    Add chana dal and urad dal, mix it well

    Add finely chopped ginger, keep stirring it till the dal becomes golden brown in color

    Bring it down from the stove, let it cool for a while

    Put cooked quinoa in a bowl,

    Whisk the curd to make it smooth and creamy

    Add curd to Quinoa, put roasted peanuts, add finely chopped cucumber, put tadka in it, put some finelt chopped coriander

    Quinoa curd is ready to be served

    FOR MORE PLEASE VISIT : http://www.queensquinoa.com

  2. Hi Alyssa. Thank you for including my salad. And congrats on your book! I made a few breakfast recipes with quinoa and that takes quiet a bit of creativity!:)

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