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Sunday Supper & More

Warm quinoa salad with butternut squash, spinach, and chipotle dressing

February 1, 2012
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Serves 4 with leftovers

DRESSING

1  canned chipotle pepper in adobo sauce 

 Salt and black pepper 

1  clove garlic, smashed 

 Grated rind and juice of 1 lime 

1  tablespoon white wine vinegar 

1  tablespoon mayonnaise 

1/4  cup olive oil 

1. In a food processor or blender, combine the chipotle, salt, black pepper, garlic, lime rind and juice, vinegar, and mayonnaise.

2. With the motor running, add the olive oil through the feed tube in a thin, steady stream. Taste for seasoning and add more salt, black pepper, or chipotle, if you like.

SALAD

2  large pieces peeled, seeded butternut squash (about 2 1/2 pounds), cut into 1-inch pieces  

4  tablespoons olive oil 

 Salt and black pepper 

1 1/2  cups quinoa 

2  large onions, sliced 

1  bag (10 ounces) fresh spinach, stemmed 

1  can (14 ounces) black beans, drained 

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

2. In a bowl, toss the squash with 2 tablespoons of the olive oil, salt, and pepper. Spread the squash on the baking sheet and roast for 45 minutes, turning halfway through cooking, or until tender. Reserve 1/2 cup squash for the pizza.

3. Meanwhile, bring a saucepan of salted water to a boil. Add the quinoa and cook for 15 minutes. Drain and transfer to a large bowl.

4. In a large skillet over medium heat, heat the remaining 2 tablespoons of oil. Add the onions, salt, and pepper. Cook, stirring often, for 25 minutes or until they turn golden. Turn up the heat and cook, stirring, for 5 minutes to evaporate the juices in the pan.

5. Add 1 cup of onions to the quinoa. Reserve about 1/4 cup onions for the pizza.

6. Add the spinach to the skillet. Turn the heat to medium-high. Cook, stirring, for 3 minutes or until just wilted.

7. Stir 1 cup of spinach into the quinoa. Reserve about 1/2 cup spinach for the pizza.

8. Stir the beans into the quinoa. Taste for seasoning and add more salt and pepper, if you like.

9. Divide the quinoa salad among 4 plates, top each plate with squash. Drizzle plates with dressing.

Catherine Smart

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