Toasted Fall Quinoa Salad with Roasted Corn dressing

by Chef Melvin

 

Category, ,
Yields1 Serving
Salad:
 1 cup Roasted butternut squash
 1 cup Roasted Fresh corn
 1 tbsp 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
Dressing:
 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)
1

Start with cleaning and peeling , (remove seeds) the squash; then cut into small dice about the same size as your beans

2

toss squash with oil place, on sheet tray and roast at 375 until golden brown

3

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

4

Add beans to a pot of boiling salted water and cook until tender; drain and let cool.

5

Prepare the quinoa according to package, then fluff quinoa and let cool;

6

Place dressing ingredients in a blender and blend until well incorporated.

7

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 .

Ingredients

Salad:
 1 cup Roasted butternut squash
 1 cup Roasted Fresh corn
 1 tbsp 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
Dressing:
 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)

Directions

1

Start with cleaning and peeling , (remove seeds) the squash; then cut into small dice about the same size as your beans

2

toss squash with oil place, on sheet tray and roast at 375 until golden brown

3

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

4

Add beans to a pot of boiling salted water and cook until tender; drain and let cool.

5

Prepare the quinoa according to package, then fluff quinoa and let cool;

6

Place dressing ingredients in a blender and blend until well incorporated.

7

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 .

Notes

Toasted Fall Quinoa Salad with Roasted Corn dressing
IngredientsDirections