Autumn Quinoa Salad
The Autumnal version of the Spring Green Quinoa. This is a perfect example of how you can modify a recipe by changing out seasonal ingredients. People rave over this dish.
Author: Jessica Idleman
Recipe type: Salads
- 1 cup dry Quinoa
- 1 tablespoon olive oil, avocado oil, or walnut oil
- 2 cups veggie broth
- ½ white onion (chopped)
- 1 can chickpeas (drained and rinsed)
- 3 green onions (chopped)
- ½ toasted walnuts (coursely chopped)
- ½ cup pomegranate seeds
- Salt and pepper to taste
- Lemon juice to taste (fresh squeezed)
- 1 ½ cups of arugula or kale, chopped
- ½ teaspoon whole grain mustard
- 2 tablespoons sherry vinegar
- 1 teaspoon raw local honey
- ½ cup walnut oil or extra virgin olive oil
- Rinse the quinoa in water and transfer to your iron skillet. Over medium-low heat, toast quinoa for about 5 minutes, stirring constantly with a whisk until dry and fragrant. Add chopped onion and oil and bring the heat up to medium. Add the broth and cook uncovered for 30 minutes or until "the tails pop" on the quinoa and most of the liquid has absorbed. Remove from heat and let the quinoa come to room temperature. Transfer to a large glass or metal bowl.
- Whisk together sherry vinegar, honey, and mustard and then gradually whisk in the walnut oil until it is emulsified. Set aside.
- Add chopped green onion, walnuts, chickpeas, pomegranate seeds, to cooled quinoa. Toss in greens. Add dressing, salt and pepper as needed, and lemon juice. Garnish w/ feta before serving.
- It will always taste better the next day.