This quinoa harvest salad is full of color and flavor! With quinoa as the base ingredient, you can pretty much add anything to it and come up with a tasty dish.
Quinoa is chuck full of nutrients and protein. If you haven’t tried it, you can read more about it here. I keep a batch of quinoa made up and in the fridge or freezer. It comes in handy for a quick lunch or dinner. Throw in some beans, olives or whatever else you have kicking around in the fridge. Add some dressing and you’re good to go.
This particular combination that’s in the quinoa harvest salad is yummy with a balsamic vinaigrette dressing.
You can really add whatever ingredients you want, but this is what I recommend.
ingredients
- quinoa
- butternut squash (cooked and cubed)
Sometimes you can find it already skinned and cubed at Costco.
- pecans, walnuts, or slivered almonds
- roasted corn
- green onions (chopped)
- raw or toasted pumpkin seeds
- cooked beets (cubed or sliced)
- avocado
- kale (stems removed and chopped finely)
- balsamic vinaigrette dressing
TIP: If you plan things right, this salad can be a total breeze. During the week, have one of the items to the salad with every meal. Double whatever you make so you will have extra for the salad. So, makes beets and squash and cook extra.
quinoa harvest salad Preparation
1 – Cook the quinoa.
You can cook it on the stove top or I highly recommend using the INSTANT POT, of course. It not only saves a little time, you can do other things while it’s cooking instead of babysitting (like chopping vegetables). Here are the instructions for making quinoa in the Instant Pot.
2 – Cook the squash and beets if you haven’t already.
Here are instructions for cooking beets in the Instant Pot.
3 – Roast the corn
Roasting frozen corn is really easy. Preheat oven to 400 °. All you do is toss the frozen corn with some extra virgin olive oil, and salt (Redmond Real Salt is my favorite!). Spread the frozen corn on a baking sheet lined with heavy-duty foil, and then bake for 20 to 30 minutes until those frozen corn kernels are nice and sweet and slightly toasted.
4 – Chop green onions
5 – Chop kale
I don’t have the kale pictured in the salad photo, but it does taste really good and gives the salad a boost in nutrition.
6 – Dice avocado
7 – Add a balsamic vinaigrette of your choice.
You can mix everything together in a bowl and serve, or put all the ingredients in separate bowls and let everyone construct their own salad.
There you have it, a healthy bowl of flavor.
Enjoy!
Quinoa Harvest Salad – A Healthy Bowl of Flavor!
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This quinoa harvest salad is full of color and flavor! With quinoa as the base ingredient, you can pretty much add anything to it and come up with a tasty dish.
Ingredients
- quinoa
- butternut squash (cooked and cubed)
- pecans, walnuts, or slivered almonds
- roasted corn
- green onions (chopped)
- raw or toasted pumpkin seeds
- cooked beets (cubed or sliced)
- avocado
- kale (stems removed and chopped finely)
- balsamic vinaigrette dressing
INSTUCTIONS
Cook the quinoa.
Cook the squash and beets if you haven’t already.
Roast the corn
Chop green onions
Chop kale
Dice avocado
Add a balsamic vinaigrette of your choice.
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
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