Quinoa Salad with Baby Spinach

Quinoa Salad with Baby Spinach

Quinoa Salad with Baby Spinach
Quinoa (keen-wa) is an ancient grain-like seed that originated in South America over five thousand years ago. This tiny seed is chock full of tons of valuable nutrients, including all eight essential amino acids. Add in lots of other highly beneficial attributes, vitamins and minerals, plus the fact that it’s gluten-free and easy to digest and it’s pretty easy to understand it’s recent rise in popularity.

However, quinoa is still a bit new to my diet. Mostly because I don’t know what to make with it. Slowly I’m learning how to incorporate this versatile seed into my everyday meals. This salad is bright, fresh and easy. And did I mention that it’s also tasty and healthy? Say hello bikini body!

Quinoa Salad with Baby Spinach

  • 1/2 cup quinoa
  • 1 cup chicken or vegetable broth
  • generous handful of baby spinach
  • 1 large carrot, peeled and diced
  • 1/2 cucumber, diced
  • handful of pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Following the directions on the package, cook quinoa in the chicken broth. The quinoa should come to a boil, then cover it and put it on a low simmer and let cook for 15 minutes. Once the quinoa is cooked it will absorb all the broth. Add remaining ingredients to a large resealable bowl and shake until contents are well incorporated. Serve cold.

Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple

Supper Club Place Setting

Service for 10!

Supper Club Menu

The menu!

Supper Club Attendees

The gorgeous group of attendees!

Sausage, Quinoa and Apple Stuffed Acorn Squash

Sausage, Quinoa and Apple Stuffed Acorn Squash

I mentioned last week that I hosted my first-ever Supper Club. As the host, I was responsible for the main dish and everyone else brought sides that went with our theme for the month, Fall. I decided to go with stuffed acorn squash because I could make all the ingredients the night before and just reheat the day of. I’d say it worked out pretty well. So well that we ate and drank ourselves into mini food comas and we even had leftovers for a few days. Bonus!

Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple

  • 6 acorn squash, rinsed
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 1-1/2 pounds spicy chicken sausage, casings removed
  • 2 Fuji apples, peeled, cored and diced
  • 1 small green pepper, diced
  • 1 small jalapeño, minced
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 teaspoon fresh thyme

Preheat oven to 350 degrees. Cut each squash in half crosswise; scoop out seeds and save for Roasted Acorn Squash Seeds. Cut a thin slice off the bottom of each half so they can stand upright. Season the inside of each squash well with some of the olive oil, salt and pepper. Place each half, cavity side down on a cookie sheet and bake until tender when pierced, about 45 to 50 minutes. Meanwhile, in a medium skillet over medium-high heat, add remaining olive oil, chicken sausage, apples, peppers, jalapeño, onions, garlic, shallots, salt and pepper. Stir often until apples are tender when pierced, about 8 to 10 minutes. Cook quinoa according to package directions, substituting the chicken broth for water. When cooked, add quinoa to the apple-sausage mixture. Fill each squash equally with sausage-quinoa-apple mixture and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

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