Shredded Salad with Quinoa- Mustard Vinaigrette
30 minutes cook ahead and refrigerate
6-8 servings
Overview
Perfect to make ahead and bring to lunch with you for the week. takes a few minutes on the front end, but it becomes a grab and go to meal throughout the week.
Ingredients
Salad
1 cup quinoa
1 delicata squash, or red or yellow beet, peeled deseeded and chopped into 1 inch bite sized pieces. You can use both, or all three for this salad- whatever is in season
1 1/2 head green or red cabbage
1/2 head raddichio
3 carrots, peeled
1/3 cup pecan pieces
1 TBSP dried unsweetend cranberries
Dressing
2 TBPS Dijon mustard
1/3 cup either flavored or balsamic vinegar
1/2 cup EVOO
Steps
Rinse the quinoa well. Boil 2 cups water, add the quinoa. When it starts to boil, lower the heat to low and cover. Set the timer for 20 minutes. Do not stir. When finished, set aside to cool. You will only use 1/2 the amount for this salad (save the rest for the future).
Peel and de-seed the squash, or just peel the beets. Chop into bite sized pieces (about 1-inch). Toss in a small amount of EVOO. Cook in an airfryer for 15 minutes each side, or put into a glass baking dish for 30-50 minutes, check to see if is done when you can pierce through with a tong/knife. Set aside to cool.
Cut your cabbage and raddichio in half and shred with a knife, or put it on the shredder setting in your food processor. Same with the carrots. Makes a big bowl. Mix it up well.
Toast the pecans for 2-3 minutes on the stove, in the airfryer or oven. Do not overcook!
Toss the quinoa, squash/beets, shredded salad, pecans and cranberries in a large bowl.
Make the dressing by adding all the ingredients together, taste as you go to add more mustard, oil or vinegar. Add most of the dressing to the big mixture and toss well. Save some dressing to add as you go for the day, if necessary.
Enjoy! Keeps cold for a week.