Squash, Microgreen, and Quinoa Salad Recipe
Dressing Ingredients
1tbsp tahini paste
2 tbsp olive oil
2 cloves of garlic
1-2 sprigs of oregano leaves
2 tbsp cilantro leaves
half a jalapeno
3 tbsp apple cider vinegar
salt and pepper to taste
Squash Salad Ingredients
1 average acorn squash diced
1 tbsp olive oil
1 tsp paprika
2 pinches of salt
1/2 cup of microgreens
Quinoa
1/4 cup of quinoa
1/2 cup water
1/4 tsp salt
Directions
Preheat oven at 425 degrees Fahrenheit.
Slice squash to bite sized pieces. Drizzle 1 tbsp of oil on squash and toss well. Spread the squash into a single layer. Then season with salt and paprika. Roast squash, tossing halfway through until golden brown (25 minutes).
Combine all dressing ingredients in a food processor jar, then pulse to make the dressing.
Set dressing aside.
To cook quinoa, rinse then add to a medium sauce pan with salt and 1/2 cup of water, bring to a rolling bowl, reduce heat, cover and then simmer until liquid is absorbed. About 15 minutes. Set quinoa aside.
Once squash is tender transfer it to a salad bowl. Add the quinoa, half of the dressing and toss. Mix in the microgreens just before serving. Drizzle the rest of the dressing on top.
Serve!
**** bolded ingredients are part of this weeks food box!