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I’m Keen on Quinoa Salad
By Serves 6

Quinoa comes from the Andes region of South America. The word quinoa means "mother", and it was considered the mother of all grains. Loaded with protein, vitamin C and B.

Prep Time: 15m
Cook Time: 45m

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  1. 3 medium summer squash halved lengthwise and seeded
  2. 2 Tablespoons extra-virgin olive oil
  3. 1 × Salt and freshly ground pepper
  4. 1 1\2 cup quinoa
  5. 1 × 0.25 cup golden raisins
  6. 2 Tablespoons red wine vinegar
  7. 2 Tablespoons honey
  8. 1 Granny Smith apple, finely diced
  9. 1 large shallot, minced
  10. 2 garlic cloves, minced
  11. 1 × 0.25 cup crumbled feta cheese (Make it vegan and omit the cheese)
  12. 2 Tablespoons chopped mint
  13. 2 Tablespoons chopped parsley
  14. 3 cups arugula

You may also need:

A Pot, Bowl, Kitchen Knife, Spoon, Whisk


Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, feta, mint and parsley and toss well. Add the arugula and toss gently.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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