Ingredients
1 ½ cups dry quinoa
1 ¾ cups Granny Smith apples, cubed, ½ in.
1 ¾ cups fresh butternut squash, cubed, ½ in.
1 Tbsp. canola oil
¼ tsp. ground ginger
¾ tsp. ground cinnamon
¼ cup orange juice concentrate, frozen
1 ½ Tbsp. extra-virgin olive oil
1 tsp. honey
⅓ tsp. mustard
2 Tbsp. red wine vinegar
⅛ tsp. salt
1 dash black pepper
1 dash white pepper
½ tsp. fresh cilantro, chopped
Instructions
- Preheat oven to 400°F.
- Rinse quinoa and combine with 3 cups of water in a small pot. Boil until water is absorbed, then cover and refrigerate.
- Combine apples and squash in a medium bowl, then add canola oil, ⅛ tsp. ground ginger, ¼ tsp. ground cinnamon and toss until coated.
- Pour mixture onto a large baking sheet and bake for 15 minutes. Remove and cool.
- In a medium bowl, combine orange juice, olive oil, honey, mustard, red wine vinegar, salt, black pepper, white pepper, cilantro and remaining ginger and cinnamon, then whisk until smooth. Serve over quinoa and fruit mixture.
Source
- Recipe and Photo: Oneida Traditional & Healthy Foods for Our Community Cookbook
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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