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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Fall Vegetable Quinoa Salad

October 29, 2018

 Oh, fall vegetables. How I love them! Not only are they gorgeous to look at and decorate with, but they are so versatile in how to be prepared and enjoyed! Sweet potatoes are one of my all-time favorite foods, any season, but especially now in the autumn when turning on the oven and letting it warm your kitchen is not dreaded as it might be in the hot summer. Roasting vegetables gives them such a deep, sweet flavor and I've decided to try the beautiful acorn squash a try this evening, hoping for beautiful results. The sweetness of the roasted vegetables along with the gentle kick of heat from the finely diced jalapenos is, in my opinion, such a delicious mix. I thoroughly enjoyed this meal and I hope you do, too! Enjoy friends. 

 

 

 

Fall Vegetable Quinoa Salad  

6-8 servings

 

Ingredients:

 

1 acorn squash

3 sweet potatoes

2 jalapenos, finely diced

1 onion, finely diced

1 bunch green onion, chopped

1 cup quinoa 

2 cups broth of choice 

3 tablespoons oil of choice

4 teaspoons salt, divided

1/2 teaspoon pepper

2 teaspoons Original Mrs. Dash seasoning blend

 

 

 

Directions:

 

1. Preheat oven to 400 degrees F. Using a large, sturdy knife and being very careful, chop both the acorn squash and the sweet potatoes into approximately 1-inch pieces. Spread both out in a single layer on a large cookie sheet, then drizzle with about 2 tablespoons oil and sprinkle 2 teaspoons of Mrs. Dash seasoning blend, 1/2 teaspoon pepper about 2 teaspoons salt. mix to coat all vegetables evenly. Bake for approximately 15-20 minutes, then remove from oven (vegetables should be fork-tender).

 

2. Meanwhile, prepare the quinoa. In a large pot over medium heat, add the remaining 1 tablespoon of oil and the chopped onion. Saute, mixing occasionally, until light golden brown, about 3-4 minutes. Remove the sauteed onions from the pot and set aside. Do not wash the pot.

 

3. Add 2 cups of broth, 1 cup quinoa and 2 teaspoons of salt to the pot (use vegetable broth to keep the dish vegetarian; I used chicken broth). Place pot back on burner and turn the heat up to high. Let it come to a boil, then cover and let simmer until fully cooked and fluffy (about 10 minutes). Add the sauteed onion and the finely chopped jalapenos to the quinoa and mix, then close lid and let stand for 5 minutes.

 

4. When vegetables have slightly cooled, removed the skins from the acorn squash. Add the squash, sweet potatoes and the chopped green onions to the quinoa, mix gently. Taste for seasoning and add more salt and pepper if desired and enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

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