Quinoa Salad with Spicy Pumpkin Vinaigrette
Quinoa Salad with Spicy Pumpkin Vinaigrette
Directions
- 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.
- Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.
Ingredients
- 15 oz. quinoa, cooked, cooled
- 6 oz. corn, whole kernel, frozen, thawed
- 6 oz. peas, snow, frozen
- 6 oz. Carrot, peeled, cut into very thin 2-inch strips
- 1 1/2 oz. cranberries, dried, sweetened
- 1 oz. cashews, raw, chopped
Spicy Pumpkin Vinaigrette
Directions
- Place Pumpkin, vinegar, olive oil, maple syrup, onion, garlic and ginger in a blender container; cover.
- Blend until smooth.
Ingredients
- 2 oz. Libby's® 100% Pure Pumpkin
- 2 fl. oz. vinegar, cider
- 2 fl. oz. oil, olive, extra virgin
- 1 oz. maple syrup, honey, or pancake syrup
- 1 oz. red onion, finely chopped
- 1 tsp. garlic, clove(s), fresh, finely chopped
- 1 tsp. ginger, root, fresh, freshly grated
