Monday, September 22, 2014

White Bean, Quinoa and Pumpkin Salad

This salad is a take on the White Bean and Squash Soup recipe my sister shared with me years ago that quickly became one of my favorites.  Unfortunately in Florida the soup season is short.  To take advantage of the long salad season I decided to adapt this old favorite.

White Bean, Quinoa, and Pumpkin Salad
Seed, slice and grill until tender but firm
1/2 Seminole Pumpkin or any sweet, low moisture winter squash
Let the grilled pumpkin cool completely in the refrigerator.  No need to peel, Seminole pumpkin skin is thin and edible, but if you substitute another kind of winter squash you may need to peel the skin.
Prepare according to package directions and let cool
1 cup quinoa
Rinse and drain
1 14.5 ounce can white beans, or prepare dried beans to make 1 3/4 cup cooked
2 tomatoes
1 small red onion
grilled pumpkin
Add all ingredients to large bowl with
6 ounces Ceylon spinach (or baby spinach), rinsed and drained
Toss gently to coat with
Herbed Vinaigrette
Salt and pepper to taste.
Serve cool, room temperature or warmed…you really can’t go wrong with this fabulous salad!