Warm Quinoa And Roasted Butternut Salad

1. 1

   Bring the orange juice to a simmer in a small saucepan. Reduce until the juice yields about 1/3 cup. Set aside to cool.

2. 2

   Whisk the honey and vinegar into the cooled orange juice and than slowly add the olive oil.

3. 3

   Season with salt and black pepper to taste.

4. 4

   Coat the butternut cubes lightly in olive oil and season with salt and pepper.

5. 5

   Roast the butternut in a 400 degree oven on a rimmed baking sheet for approx. 15 minutes. Set aside to cool slightly

6. 6

   Meanwhile blanch the haricot vert for one minute in a pot of boiling water and then immerse in ice water to halt cooking. Drain and set aside.

7. 7

   In a large skillet, heat 1 tablespoon of olive oil and add the beans, apple and swiss chard. Season with salt and pepper and saute until crisp-tender , about 5 minutes. Add a quarter of the dressing to deglaze the pan. Add this mixture to the butternut squash.

8. 8

   Bring the vegetable broth to a boil and add the quinoa and rosemary. Gently boil the quinoa for 15 minutes and then drain, discarding the rosemary.

9. 9

   Toss the warm quinoa and Marcona almonds with butternut mixture, adding the dressing. Season with additional salt and freshly ground pepper. Serve immediately and enjoy !

No additional tips available.