Salad/Salad Dressings Snacks

Quinoa Salad with Spicy Pumpkin Vinaigrette, Gluten Free*

  • 0:20 TIME
  • 12 Portions



Libby's 100% Pure Pumpkin2 oz
Cider vinegar2 fl.oz
Extra virgin olive oil2 fl.oz
Maple syrup, honey or pancake syrup1 oz
Red onion, finely chopped1 oz
Garlic, cloves, fresh, finely chopped 1 tsp
Ginger root, fresh, freshly grated1 tsp
Quinoa, cooked, cooled15 oz
Whole kernel corn, frozen, thawed6 oz
Snow pea, frozen6 oz
Carrot, peeled, cut into very thin 2-inch strips6 oz
Cranberries, dried, sweetened1.5 oz
Cashews, raw, chopped1 oz



  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.

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