Celestial Harvest Quinoa Salad: A Cosmic Delight for Your Table
Welcome, dear readers! Today, we’re diving into a stellar recipe that captures the essence of autumn while connecting us to the beauty of the cosmos: the Celestial Harvest Quinoa Salad. Packed with vibrant colors and nourishing ingredients, it’s a dish that not only tantalizes your taste buds but also warms your heart. Don’t forget to subscribe to our newsletter for more such out-of-this-world recipes delivered straight to your inbox!
Why You’ll Love This Recipe
Prepare to be enchanted by the divine combination of flavors and textures in this salad. The nutty quinoa serves as a perfect base, accented by the sweetness of roasted butternut squash and cranberries. Add in the creamy feta, crunchy pecans, and aromatic spices, and you’ve got a dish that’s not only delicious but also simple to prepare. It’s family-friendly, aesthetically pleasing, and brings a touch of celestial magic to any meal.
Ingredients
– 1 cup quinoa, rinsed
– 2 cups water
– 1 cup butternut squash, cubed
– 1 tablespoon olive oil
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
– 1/2 cup dried cranberries
– 1/4 cup pecans, toasted and chopped
– 1/4 cup feta cheese, crumbled
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon apple cider vinegar
– 1 tablespoon maple syrup
Necessary Tools
– Medium saucepan
– Baking sheet
– Large bowl
– Small bowl
– Whisk
Ingredient Swaps and Additions
Feel free to get creative with this salad! Swap out butternut squash for sweet potatoes, or replace pecans with walnuts for a different crunch. If you want to add more greens, throw in a handful of arugula or spinach. For a vegan version, skip the feta or try a plant-based cheese.
Step-by-Step Instructions
1. Start by cooking the quinoa. Combine it with water in a medium saucepan, bring to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes until fluffy. Set aside to cool.
2. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
3. In a large bowl, mix the cooked quinoa with roasted squash, dried cranberries, pecans, feta cheese, and parsley.
4. Whisk together the apple cider vinegar and maple syrup in a small bowl. Pour over the quinoa mixture and toss gently.
5. Your Celestial Harvest Quinoa Salad is ready to be savored immediately or chilled for a couple of hours to let the flavors meld.
Serving Suggestions
This salad shines on its own but pairs beautifully with grilled chicken or roasted vegetables for a heartier meal. A glass of crisp white wine or sparkling water with a splash of fruit juice completes the experience.
Pro Tips for Success
– Ensure the quinoa is cooled before mixing to avoid a mushy salad.
– Roast the squash until slightly caramelized for a deeper flavor.
– Use fresh parsley for a burst of herby freshness.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm them gently on the stove or in the microwave. If serving cold, allow the salad to come to room temperature for the best flavor.
FAQ Section
Q: Can I make this salad ahead of time?
A: Absolutely! It’s a great make-ahead dish as the flavors deepen over time.
Q: Is this salad gluten-free?
A: Yes, it is naturally gluten-free.
Conclusion
This Celestial Harvest Quinoa Salad just might become your new favorite. Its ease of preparation combined with its vibrant flavors makes it a dish worth sharing. We’d love to hear how it turned out for you, so leave a review or share photos with us on Instagram. Don’t forget to use our hashtag!
Nutritional Information
Per serving:
Calories: 280
Carbohydrates: 40g
Protein: 7g
Fat: 11g
Fiber: 6g
Celestial Harvest Quinoa Salad
Ingredients
Method
- Start by cooking the quinoa. Combine it with water in a medium saucepan, bring to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes until fluffy. Set aside to cool.
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, mix the cooked quinoa with roasted squash, dried cranberries, pecans, feta cheese, and parsley.
- Whisk together the apple cider vinegar and maple syrup in a small bowl. Pour over the quinoa mixture and toss gently.
- Your Celestial Harvest Quinoa Salad is ready to be savored immediately or chilled for a couple of hours to let the flavors meld.
