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Quinoa Salad with Spicy Pumpkin Vinaigrette, Gluten Free*

  • 20 min
  • Easy
  • 12
  • 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.

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