Salad and pie for winter
Winter salad of roasted vegetables and quinoa ( serves 4 )
Prep time : 20 minutes Cook time : 30 minutes
Ingredients : Salad
• 2 cups Brussel sprouts cleaned and halved , about 10-12 pieces
• Half a butternut squash .
• Handful of baby leaves ( spinach or kale )
• 1 cup white quinoa , rinsed . Cooked in 2 cups of water or broth
• 1 small bunch spring onions , sliced
• 8-10 chestnuts or half a cup of walnuts
• 1 tablespoon olive oil to brush the veggies
Dressing
• 2 tablespoons hazelnut or extra virgin olive oil
• One third cup of orange juice
• Juice from 1 lemon
• 2 teaspoons agave nectar
• Juice extracted from 5 cm of ginger ( see instructions )
• Salt and pepper
Instructions
1 . Lightly coat the Brussel sprouts , squash and chestnuts and roast in a 200 ° C oven for 20 minutes . Cut the squash into cubes and shell the chestnuts . Set aside and keep warm .
2 . Cook the quinoa in two cups of water or broth after thoroughly rinsing in cool water and carefully straining . Keep aside and cool slightly .
3 . For the dressing :
• In a small food processor , run piece ginger with orange juice . Strain it through a small sieve and extract as much liquid as you can without the pulp .
Now , in the middle of winter , there is nothing like a hearty meal or something sweet to keep the cold away . As much as soup and stew is a trusted go-to , do not forget about salad or a pie for dessert . In this edition , we are serving up a delicious winter salad with quinoa , which is not only tasty but also vegan , and gluten and diary free . The Winter Fairy Tale walnut pie , however , is a treat , ideally served with some coffee or hot chocolate .
• In a large mixing bowl add the ginger / orange juice blend , lemon juice , agave , oil , salt and pepper and blend .
4 . Add the quinoa to the dressing so it soaks the dressing followed by the roast veggies .
5 . Just before serving , add the greens and sliced spring onions .
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