With The Grain Fall Salad #Recipe!

Hey Everyone! :-)

Since we're starting to get close to Fall, I've got a delicious salad recipe that incorporates some of those Autumn flavors for you. :-)

Ingredients:
2 cups uncooked quinoa
3 cups vegetable stock
1 cup pureed tomatoes
1 20oz can chick peas drained
2 ears corn broiled or grilled and removed from cobs
2 roasted bell peppers any color chopped
1 small pumpkin
2 onions chopped
1 cup golden raisins
1 cup pine nuts
2 cloves garlic minced
1/2 cup white wine
1/4 cup apple cider vinegar
1 cup olive oil plus some to drizzle


Combine the quinoa, stock, and tomatoes and cook as you would normally cook quinoa. Set aside to cool. Cut the pumpkin in half and remove the "guts." Then cut the two halves into "smiles" and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Broil until fork tender. Cool and remove from rinds. Cut pumpkin meat into small chunks.

In a saute pan, add 2 tablespoons of olive oil and onions. Cook until onions start to caramelize. Add the garlic, pine nuts, and raisins. Cook until pine nuts start to toast and then deglaze pan with wine. Simmer wine for a couple of minutes and then remove pan from heat and cool the onion mixture.

In a bowl, combine cooked quinoa, pumpkin, corn, chickpeas, onion mix, and peppers. In a separate bowl whisk together remaining olive oil and vinegar. Stir into quinoa mixture. Serve chilled.

Bon Appetit!