Quinoa Salad with Spicy Pumpkin Vinaigrette, Gluten Free*

Name: Quinoa Salad with Spicy Pumpkin Vinaigrette, Gluten Free*
Total time: 20 s
Yield: 12
Ingredients: Libby's 100% Pure Pumpkin -- 2 oz; Cider vinegar -- 2 fl.oz; Extra virgin olive oil -- 2 fl.oz; Maple syrup honey or pancake syrup -- 1 oz; Red onion finely chopped -- 1 oz; Garlic cloves fresh finely chopped -- 1 tsp; Ginger root fresh freshly grated -- 1 tsp; Quinoa cooked cooled -- 15 oz; Whole kernel corn frozen thawed -- 6 oz; Snow pea frozen -- 6 oz; Carrot peeled cut into very thin 2-inch strips -- 6 oz; Cranberries dried sweetened -- 1.5 oz; Cashews raw chopped -- 1 oz

Preparation time
20 min
Difficulty Easy
Number of servings
12

Ingredients

Libby's 100% Pure Pumpkin -- 2 oz
Cider vinegar -- 2 fl.oz
Extra virgin olive oil -- 2 fl.oz
Maple syrup, honey or pancake syrup -- 1 oz
Red onion, finely chopped -- 1 oz
Garlic, cloves, fresh, finely chopped -- 1 tsp
Ginger root, fresh, freshly grated -- 1 tsp
Quinoa, cooked, cooled -- 15 oz
Whole kernel corn, frozen, thawed -- 6 oz
Snow pea, frozen -- 6 oz
Carrot, peeled, cut into very thin 2-inch strips -- 6 oz
Cranberries, dried, sweetened -- 1.5 oz
Cashews, raw, chopped -- 1 oz

Preparation

1

Pumpkin Vinaigrette: Place Pumpkin, vinegar, olive oil, maple syrup, onion, garlic and ginger in a blender container; cover. Blend until smooth.
2

For Salad: Mix quinoa, corn, peas and carrots in a large bowl. Pour 1/2 cup Pumpkin Vinaigrette over the quinoa mixture. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.
3

Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.

Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

Components

See Related Products

Libby’s 100% Pure Pumpkin (6 x 106-oz cans)