Toasted Fall Quinoa Salad with Roasted Corn dressing
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highdesertfarmersmarket.com.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Peeler
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Skillet
- Stove
- Spatula
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 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
- 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)
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