Go Back to Recipes Page      Print This

Winter Quinoa Salad

One half red onion, diced
2-3 stalks celery, diced
2 carrots, diced
1 cup diced daikon
1 cup diced butternut squash
extra virgin olive oil
brown rice syrup
sea salt
zest of 1 lemon
2 cups spring or filtered water
1 cup quinoa, rinsed very well
juice of 1 lemon
2-3 sprigs fresh parsley, finely minced

Preheat oven to 400 degrees. Place vegetables in a mixing bowl. Drizzle generously with oil and rice syrup, sprinkle with salt and lemon zest. Mix well to coat the vegetables. Arrange the vegetables in a shallow baking dish and cover tightly. Bake for 40 minutes. Remove cover and return to the oven to brown the vegetables for another 15 minutes. 

While the vegetables roast, place the water and quinoa in a saucepan and bring to a boil, over medium heat, loosely covered. Add a pinch of salt, cover and reduce heat to low. Cook until all liquid has been absorbed and the quinoa opens, about 25 minutes. When the vegetables are ready, simply toss them together with the cooked quinoa and gently stir in the lemon juice and parsley.

Makes 4-5 servings. 


Frey Vineyards
Gift Baskets
 Christina's Advertisers