alive logo

Asian Butter Lettuce Salad with Quinoa and Diced Butternut Squash


    Asian Butter Lettuce Salad with Quinoa and Diced Butternut Squash

    Serves 4


    Soaked quinoa and diced squash combines with the soft texture of butter lettuce. Drizzled with sweet and savoury dressing, you’ll long for seconds.

    1/2 cup (125 ml) apple cider vinegar
    1/3 cup (80 ml) extra-virgin olive oil
    2 tsp (10 ml) wheat-free tamari soy sauce
    1 tsp (5 ml) peeled and grated ginger root
    1 tsp (5 ml) liquid honey or pure maple syrup
    2 garlic cloves, crushed
    Sriracha hot sauce, to taste

    1 1/2 cups (350 ml) soaked and drained red quinoa
    1 cup (250 ml) peeled butternut squash, diced in 1.25 cm cubes
    1/2 red onion, very thinly sliced
    3 whole spring onions, thinly sliced on a diagonal
    1 head butter lettuce, washed and dried
    1/2 cup (125 ml) each coarsely chopped coriander and fresh mint
    3 tsp (15 ml) black sesame seeds
    Sunflower (or other) sprouts

    Combine vinaigrette ingredients in large bowl. Whisk together until emulsified, adding hot sauce to taste.

    Combine soaked quinoa, butternut squash, red onion and spring onions in bowl. Drizzle with 1/3 cup (80 ml) of vinaigrette. Toss to coat lightly, refrigerating remaining dressing for another use.

    Line 4 salad plates with lettuce leaves. Sprinkle with coriander, mint and black sesame seeds. Spoon equal amounts of quinoa mix on top of each bed of lettuce. Top with sunflower sprouts and serve.

    Each serving contains: 783 kilojoules; 5 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 24 g carbohydrates (4 g sugars, 5 g fibre); 72 mg sodium

    source: "Delicious Raw Foods", alive Australia #17, Spring 2013


    Asian Butter Lettuce Salad with Quinoa and Diced Butternut Squash




    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.