Aztec Grain Salad

Ingredients:

1 ½ cups Quinoa, dry

1 ¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”

1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”

1 Tbsp Canola oil

¼ tsp Ground ginger

¾ tsp Ground cinnamon

¼ cup Frozen orange juice concentrate

1 ½ Tbsp Extra virgin olive oil

1 tsp Honey

1/3 tsp Dijon mustard

2 Tbsp Red wine vinegar

1/8 tsp Salt

1 dash Ground black pepper

1 dash Ground white pepper

½ tsp Fresh cilantro, chopped

Optional: use additional cilantro as a garnish

1/3 cup Dried cranberries, finely chopped

1/3 cup Golden raisins, seedless, finely chopped

Directions:

1. Preheat oven to 400 °F.

2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.

3. Combine apples and squash in a large mixing bowl. Add canola oil, V tsp ginger, and ¼ tsp cinnamon. Toss well to coat.

4. Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.

5. In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Makes six 1-cup servings

Nutrients Per Serving: Calories 298, Protein 6 g, Carbohydrate 54 g, Dietary Fiber 6 g, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Vitamin A 3392 IU (171 RAE),Vitamin C 15 mg, Iron 2 mg, Calcium 44 mg, Sodium 58 mg

6. In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro. Cover and refrigerate for about 2 hours. Serve chilled.

1 cup provides 1/8 cup vegetable, 3/8 cup fruit, and 1 oz equivalent grains.