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:
1cupRoasted butternut squash
1cupRoasted Fresh corn
1tbspOlive oil
1cupEdamame beans, cooked tender
¼tspFresh green onions , finely sliced
Fresh black berries 2 or 3 per serving
2cupsQuinoa, toasted
1Garlic clove, minced
½Shallot, minced
Dressing:
1cup Roasted Fresh corn
¼tspDijon mustard
2Garlic cloves, minced
1Shallot, minced
1cupVirgin olive oil
¼cupWhite wine vinegar
1tspFresh thyme
1tspFresh basil, minced (for last)
¼tspFresh 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
