Autumn Harvest Quinoa Salad [ 30 min ]
A symphony of autumn flavors, this salad combines the earthiness of quinoa with the sweetness of apples and cranberries, all tied together by the warmth of cinnamon and the tang of balsamic vinegar. The vibrant colors and textures make it not only a feast for the taste buds but also for the eyes. Whether served warm or chilled, this dish is designed to nourish and delight, making it a perfect addition to any fall meal. A delicious salad to prepare in just 30 minutes.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium apple, diced
- 1 cup butternut squash, roasted and cubed
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 cups spinach, roughly chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Rinse quinoa under cold water.
- In a medium pot, bring the water to a boil, add rinsed quinoa, reduce heat, cover and simmer for about 15 minutes or until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, heat olive oil in a skillet over medium heat.
- Add diced apple and cook until slightly softened, about 3 minutes.
- In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, chopped pecans, and spinach.
- Add the cooked apple along with cinnamon, salt, and black pepper.
- Drizzle with balsamic vinegar and toss to combine.
- Serve warm or cold as desired.
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 45gProtéines: 8gFat: 16gSucre: 15g
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