Toasted Fall Quinoa Salad with Roasted Corn dressing

by Chef Melvin


1 Cup     Roasted butternut squash
1 Cup     Roasted Fresh corn
1 T         Olive oil
1 Cup     Edamame beans, cooked tender
¼ tsp     Fresh green onions , finely sliced
Fresh black berries 2 or 3 per serving
2 Cups   Quinoa, toasted
1           Garlic clove, minced
½         Shallot, minced

1 Cup     Roasted Fresh corn
¼ tsp     Dijon mustard
2            Garlic cloves, minced
1           Shallot, minced
1 Cup     Virgin olive oil
¼ cup     White wine vinegar
1 tsp       Fresh thyme
1 tsp       Fresh basil, minced (for last)
¼ tsp     Fresh cilantro, minced (for last)


Start with cleaning and peeling , (remove seeds) the squash; then cut into small dice about the same size as your beans; toss squash with oil place, on sheet tray and roast at 375 until golden brown. While squash is in the oven; mix a bit of oil with the corn; also place in the oven roast corn until golden in color; set aside. Add beans to a pot of boiling salted water and cook until tender; drain and let cool. Prepare the quinoa according to package, then fluff quinoa and let cool; Place dressing ingredients in a blender and blend until well incorporated.
For the salad: heat a touch of oil in a sauté pan; add garlic and shallots, then the quinoa, cook until toasted evenly; then toss all ingredients together; add fresh herbs after removing the pan from the stove; season to taste with salt and pepper. serve warm .