My friend, Diane, sent me this yummy recipe!
Pumpkin Vinaigrette
Quinoa
Ingredients
· 1/2 cup chopped pecans
· 1 cup quinoa
· 2 cups non-chicken vegetable broth (McKay's tastes just like chicken broth)
· 1/2 cup sweetened dried
cranberries or mixed blend of dried berries (I used blueberries, cranberries,
raisins and cherries)
· 1 cup finely chopped celery
· 3/4 cup chopped green onions
· ¼ - ½ cup canned pumpkin
· 1/4 cup balsamic vinegar
· 1 tablespoon honey ( or more to
taste)
· 1/2 teaspoon salt
· 1/4 teaspoon dried thyme
· ½ tsp
pumpkin pie spice (or more to taste)
· 1/4 teaspoon pepper
· 1/3 cup olive oil (or less to
taste)
Preparation
1. Preheat oven to
350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until
toasted and fragrant.
2. Rinse quinoa; prepare
quinoa according to package directions. If you have a rice maker – quinoa cooks
perfectly on the white rice setting. Let cool completely (about 25 minutes).
Stir in cranberries, celery, green onions, and toasted pecans.
3. Whisk together
canned pumpkin, next 6 ingredients. Gradually whisk in olive oil in a slow,
steady stream, whisking until blended.
4. Pour pumpkin vinaigrette over rice mixture;
stir gently to coat. Cover and chill 2 to 24 hours. Serve cold or at room
temperature.
