Harvest Quinoa Salad with Delicata Squash, Pistachios & Dried Cherries
Posted Nov 10 2012 9:07am
Last night, I arrived home to an empty condo. Everything was so quiet and still. The sun was softly setting and I gazed at the bare trees. “Is it really November?” I thought.The spirit of fall truly resonated with me and I thought it deserved a food-induced celebration because…well…that’s what I do.
I grabbed my phone and turned on the Joshua Radin station on iHeartRadio and cooked away. (Side note: That station also features Damien Rice, William Fitzsimmons, and Ray LaMontagne. SWOON.) I hummed, sang, and cooked. All was well. It felt amazing to get back into the kitchen again and cook solo. I’ve come to really love spending time alone in the kitchen. It’s so therapeutic.
And it just so happens to yield a kick-butt recipe. You’re welcome.
Spray baking sheet with non-stick cooking spray and place squash on the pan.
Bake for 20 – 25 minutes, or until squash becomes golden brown.
While squash is cooking, boil quinoa as directed.
Combine greens, coconut oil, garlic, nutritional yeast, coconut aminos, mustard, and spices in a sauce pan on low heat.
Stir to combine and all flavors to blend.
Once quinoa and squash and are done cooking, all them to the sauce pan and stir until everything is well mixed.
Allow to cook on medium-low heat for 5 minutes, stirring occasionally.
Serve and enjoy!
This dish is bursting with flavor! Each bite yields a new, interesting pop of spice and garnish. Plus, it’s super simple! That’s how we roll here. Simple ingredients weaved into a fantastic dish, made with love. You could even serve it to your family as a #plantPOWER side dish for Thanksgiving. I know that I will be!
Have a beautiful weekend and keep those #jadorelavie4sandy submissions coming! lf you have a #jadorelavie moment this weekend and can’t email it, simply tweet and/or Instagram it with “@theloveofkale,” and “#jadorelavie.”