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Warm autumn salad with quinoa

Warm autumn salad with quinoa

Ingredients (serves 4):

Salad:

  • 200 g cooked quinoa (about 100 g uncooked)
  • 1/2 head of red cabbage, thinly sliced
  • 1 small onion, finely chopped
  • 100 g green leafy kale (cut into strips)
  • 1 small Hokkaido squash, cut into cubes
  • 2 tablespoons olive oil (1 for roasting the squash, 1 for sautéing)
  • Salt and pepper to taste

Dressing:

  • 100 g cashews, soaked for at least 2 hours
  • 2 teaspoons classic mustard
  • 1 tablespoon nutritional yeast
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 100-150 ml water (depending on desired consistency)

 

 

Instructions:

1. Prepare the quinoa:

  • Cook the quinoa according to the package instructions. Once cooked, drain and allow it to cool slightly.

2. Roast the Hokkaido squash:

  • Preheat the oven to 200°C (392°F).
  • Cut the Hokkaido squash into small cubes (no need to peel). Place the cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until golden and tender.

3. Sauté the onion, red cabbage, and kale:

  • Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
  • Add the thinly sliced red cabbage and sauté for 5-7 minutes until it softens but remains slightly crunchy.
  • Then, add the sliced kale and cook for another 2-3 minutes until it wilts slightly. Season with salt and pepper to taste.

4. Prepare the dressing:

  • Drain the soaked cashews.
  • In a blender, combine the cashews, 2 teaspoons of classic mustard, 1 tablespoon of nutritional yeast, garlic clove, lemon juice, salt, and pepper. Add 100 ml of water and blend until smooth and creamy. If you prefer a thinner dressing, gradually add more water until the desired consistency is reached.

5. Assemble the salad:

  • In a large bowl, combine the cooked quinoa, sautéed red cabbage, kale, and roasted Hokkaido squash.
  • Pour the creamy cashew-mustard dressing over the salad and toss well to combine.

6. Serve:

  • Serve the salad warm. Optionally, garnish with fresh herbs like chopped parsley or chives.

 

Tip:

You can prepare the dressing in advance and store it in the fridge for up to 3 days.

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