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Harvest Quinoa Salad with Smokey Maple Dijon Dressing

  • Author: Kathy Carmichael
  • Yield: 4 servings 1x

Description

Sweet and Savory join together in this Fall Harvest Quinoa Salad with Smokey Maple Dijon Dressing.


Scale

Ingredients

SALAD 

  • 5 ounce container of Organic Arugula
  • 2 1/2 cups cooked quinoa (1 cook prior to cooking)
  • 1 large Sweet Potato, cut into bite sized cubes
  • 2 large honey crisp apples, cut into bite sized pieces
  • 2 Tablespoons Lemon Juice
  • 1 small red onion, sliced into slivers (or 1 cup)
  • 1 cup grape tomatoes, sliced in halves
  • 1/2 cup red cabbage, shredded
  • 1 English cucumber. quartered
  • 1/2 cup Sweet/Spicy Pecans (Trader Joes) or Raw Nuts of Choice

DRESSING: 

  • 1/2 cup raw cashews (soak overnight, but will work no soaked)
  • 1/2 cup water
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Tamari or Soy Sauce
  • 2 teaspoons liquid smoke (I used hickory flavor)

Instructions

QUINOA

  • Rinse 1 cup quinoa
  • Combine 2 cups water, rinsed quinoa, and 1/2 teaspoon salt
  • Bring to a boil uncover
  • Cover and reduce to medium low
  • Cook for 15 minutes
  • Remove from heat
  • Using a fork, fluff and let cool

SWEET POTATO

  • Pre-heat oven to 400 degrees
  • Remove skin from sweet potato
  • Cut potato into bite sized cubes
  • Place cut sweet potato on a silicone mat or parchment covered pan
  • Cook for 20 minutes
  • Remove and let cool

SALAD DRESSING:

  • Drain cashews if soaked
  • combine all ingredients in a blender
  • Blend on high until smooth
  • Refrigerate

Dressing Variation (if you are allergic to nuts)

  • Use 1/2 Vegenaise, and reduce water to 1/4 cup or
  • Use 1/2 cup silken tofu and reduce water to 1/4 cup

SALAD

  • Cut apples (leave skin on) and place in a container with lemon juice; shake and set aside (this will prevent your apples from browning)
  • Cut and prepare remaining vegetables

ASSEMBLING SALAD: 4 Large Shallow Bowls

  • Place 1/2 cup to 3/4 cup quinoa in the center of a shallow bowl

  • Place Arugula around the edges of the bowl, leaving the quinoa in the middle

  • Add Cooled Sweet Potatoes, Apples, Red onions, Cucumbers, Grape Tomatoes, and Cabbage
  • Divide (4 salads) and evenly distribute ingredients throughout salad

  • Add Sweet/Spicy Nuts (or nut soy choice) in the center
  • Drizzle with Smokey Maple Dijon Dressing