Susan had a whole column with pumpkin recipes last week. I’m not sharing all at once for those of you who don’t like pumpkin (ME), but I will be sharing them spread out.
Quinoa Salad with Spicy Pumpkin Vinaigrette
2 ounces 100 percent pure pumpkin
2 fluid ounces cider vinegar
2 fluid ounces olive oil
1 ounce maple syrup, honey or pancake syrup
1 tablespoon finely chopped red onion
1 clove garlic, minced1 teaspoon grates fresh ginger root
15 ounces Quinoa, cooked, cooled
6 ounces frozen whole kernel corn, thawed
6 ounces fresh snow peas
6 ounces carrots, peeled, cut into very thin 2-inch strips
1 1/2 ounces dried sweetened cranberries
1 ounce raw cashews
Pumpkin Vinaigrette: Place pumpkin, vinegar, olive oil, maple syrup, onion, garlic and ginger in a blender container; cover. Blend until smooth.
For Salad: Mix quinoa, corn, peas and carrots in a large bowl. Pour 1/2 cup Pumpkin Vinaigrette over the quinoa mixture. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.
Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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