Main/Salad

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Warm Quinoa Salad with Roasted Autumn Vegetables and

Gingered Vinaigrette

Ingredients

1 medium sweet potato, washed and cut into ½-inch pieces

8 brussel sprouts, trimmed and quartered

1 carrot, washed and cut into ½-inch pieces

1 parsnip, washed and cut into ½-inch pieces

1 turnip, washed and cut into ½-inch pieces

2 tbls olive oil ½ tsp Kosher salt ¼ tsp ground black pepper ¼ cup cilantro

1 ¼ cup red quinoa (or other color) 2 ½ cups water

olive oil cooking spray Gingered Vinaigrette (see recipe)

Instructions

1.! Place sweet potatoes and next 7 ingredients in a bowl and toss. Place tossed and coated vegetables onto a baking sheet and arrange evenly. Bake at 400°F for 20 minutes

2.! Next measure and wash the quinoa. Place the quinoa in a medium saucepan with water. Bring to a boil then reduce heat to a simmer. Cook for 15 minutes. If water remains, drain through a fine mesh strainer.

3.! Prepare the Gingered Vinaigrette (see recipe) in a large bowl . 4.! Add quinoa and roasted vegetables to bowl and toss. Garnish with

cilantro and serve.

Tip 1 — Use the same bowl to prepare the vegetables for roasting and to toss the salad. Tip 2 — Which salt you use makes a difference. Kosher salt does the best job of enhancing flavor.

Prep time: Cook time: Ready in:

25 minutes 20 minutes 45 minutes

Course: Serving size: Yield: Calories:

Main/Salad 1 ¼ cup 6 servings 277 calories per serving

Menu: Warm Quinoa Salad with Roasted Autumn Vegetables and Gingered Vinaigrette with a Pumpkin Muffin (see recipe on blog); 473 calories per person.

Salad D r e s s ing

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Gingered Vinaigrette

Ingredients

1 bunch scallions, cleaned and thinly sliced 2 tbls olive oil

3 tbls sherry vinegar 2 tbls fresh ginger, peeled and finely diced 2 tbls soy sauce 1 tsp toasted sesame oil 1 tbls orange juice

Instructions

1.! Place all ingredients in a bowl. 2.! Whisk together until well blended. 3.! Can be used immediately or stored in an airtight container in the refrigerator for a week or two. 4.! Eas y to measure for individual salads or all at once for a salad that serves six.

Tip 1— Use a ⅛ cup LivSpoon for all the 2-tablespoon measurements to make it extra easy and save time.

Tip 2— The ⅛ cup LivSpoon is also great when serving up the vinaigrette. An ⅛ cup is the standard serving size for salad dressings.

Prep time: Cook time: Ready in:

10 minutes 0 minutes 10 minutes

Course: Serving size: Yield: Calories:

Salad Dre ssing 2 tablespoons 6 servings 54 calories per serving

Menu: Warm Quinoa Salad with Roasted Autumn Vegetables and Gingered Vinaigrette and a Pumpkin Muffin; 473 calories per person.