Quinoa Salad with Spicy Pumpkin Vinaigrette, Gluten Free*
Quinoa Salad with Spicy Pumpkin Vinaigrette is a vibrant and flavorful gluten-free dish that combines the protein-packed goodness of quinoa with a zesty and spicy pumpkin-based dressing. This recipe is not only delicious but also packed with nutritious ingredients, making it a perfect choice for a light and satisfying meal. Serve the Quinoa Salad with Spicy Pumpkin Vinaigrette chilled as a light and nutritious meal on its own or as a side dish alongside grilled chicken, fish, or roasted vegetables. This gluten-free Quinoa Salad with Spicy Pumpkin Vinaigrette is not only a feast for the taste buds but also a wholesome and satisfying option for those following a gluten-free diet. It's a perfect choice for anyone looking to enjoy a flavorful and nutritious salad that is packed with protein, fiber, and a touch of spiciness.
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Libby's 100% Pure Pumpkin -- 2 oz
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Cider vinegar -- 2 fl.oz
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Extra virgin olive oil -- 2 fl.oz
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Maple syrup, honey or pancake syrup -- 1 oz
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Red onion, finely chopped -- 1 oz
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Garlic, cloves, fresh, finely chopped -- 1 tsp
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Ginger root, fresh, freshly grated -- 1 tsp
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Quinoa, cooked, cooled -- 15 oz
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Whole kernel corn, frozen, thawed -- 6 oz
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Snow pea, frozen -- 6 oz
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Carrot, peeled, cut into very thin 2-inch strips -- 6 oz
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Cranberries, dried, sweetened -- 1.5 oz
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Cashews, raw, chopped -- 1 oz
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1Pumpkin Vinaigrette: Place Pumpkin, vinegar, olive oil, maple syrup, onion, garlic and ginger in a blender container; cover. Blend until smooth.
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2For 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.
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3Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
