Fall Harvest Quinoa Salad.

Name: Fall Harvest Quinoa Salad.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup uncooked quinoa; 1 delicata or acorn squash (halved, seeded + cut into half circles); 2 tablespoons olive oil; 2 tablespoons maple syrup; 1/2 teaspoon McCormick Ground Cinnamon; pinch of McCormick Ground Cayenne Red Pepper (to taste); kosher salt + pepper; 1 1/2 cups baby kale; 1 apple (cored + thinly sliced); arils from 1 pomegranate; 1/4 cup toasted pumpkin seeds or roasted pistachios; 8 ounces halloumi cheese (sliced (omit if vegan)); 1 avocado (sliced); 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 1/2 teaspoon [McCormick Ground Turmeric | http://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/turmeric-ground]; kosher salt + pepper

This warm salad is hearty and full of precious gems like roasted squash, quinoa, kale and cheese.

⏱️ 45 menit 🔪 Persiapan: 15 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

1 cup uncooked quinoa
1 delicata or acorn squash (halved, seeded + cut into half circles)
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon McCormick Ground Cinnamon
pinch of McCormick Ground Cayenne Red Pepper (to taste)
kosher salt + pepper
1 1/2 cups baby kale
1 apple (cored + thinly sliced)
arils from 1 pomegranate
1/4 cup toasted pumpkin seeds or roasted pistachios
8 ounces halloumi cheese (sliced (omit if vegan))
1 avocado (sliced)
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon [McCormick Ground Turmeric | http://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/turmeric-ground]
kosher salt + pepper

Langkah-langkah

Cook quinoa according to package directions.
Preheat the oven to 425 degrees F.
On a baking sheet, toss together the squash, olive oil, maple, cinnamon, cayenne and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.
In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.
Heat a medium skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.
Top the quinoa with the fried Halloumi and avocado and drizzle with the turmeric tahini dressing. Garnish with a handful of pomegranate arils if desired. Serve warm or at room temperature.
In a blender combine the tahini, turmeric, lemon juice, apple cider vinegar, turmeric, salt and pepper. Add 2 tablespoons water and blend until smooth, adding water to thin the dressing until it is pourable. Taste and adjust salt + pepper to your liking.