Doctor's Review: Medicine on the Move

October 18, 2017
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Sesame, quinoa, butternut squash and pear salad

Quinoa is the only grain that furnishes a complete protein. Here, it provides the backdrop for a tantalizing autumn salad. Serve as a side or partner with a crusty, artisanal bread, such as sourdough, cheese or olive, for an excellent midday meal.

1½ c. (375 ml) butternut squash or pumpkin, diced into ½-in. (1.25-cm) pieces

½ c. (125 ml) quinoa

1½ c. (375 ml) water

2 tsp. (10 ml) soy sauce

1 tsp. (5 ml) sesame oil

½ tsp. (2.5 ml) ground cinnamon

¼ tsp. (1.25 ml) ground allspice

salt and freshly ground black pepper to taste

1 Comice pear, halved, cored and diced into ½-in. (1.25-cm) pieces

12 oil-packed, sun-dried tomatoes, drained and halved

2 tbsp. (30 ml) balsamic vinegar

1 tsp. (5 ml) Dijon mustard

3 tbsp. (45 ml) olive oil

roasted pistachios

1 c. (250 ml) arugula

Place the squash in a shallow baking dish, cover with plastic wrap and microwave on high for 7 to 8 minutes or until tender when pierced with a knife. Let cool.

In a medium saucepan, combine the quinoa, water, soy sauce, sesame oil, cinnamon, allspice, and salt and pepper. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork. Let cool almost to room temperature. Gently fold in the squash, pear and tomatoes.

In a small bowl, whisk together the vinegar, mustard and olive oil. Spoon over the quinoa mixture and toss lightly. Serve the salad warm or chilled sprinkled with pistachios and arugula. Serves 4.

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