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.
Vinaigrette
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
Salad
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
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
