Harvest Quinoa Salad

Here in Central Virginia, we have been blessed with a funny in-between season this year that feels a lot like fall. Sure, it’s been a little rainy at times, and the temperatures have been all over the place as the mercury jumps up and down again every few days. Usually we have about three days of fall per year, but this year it feels like we have had fall for two or three day stretches every week or so for the last month and a half. Fall is my favorite season and I feel a little cheated every year in this climate. So this year, I have savored these spells when they come, and then I have tried to appreciate the warm sun or cool rain in between, knowing that fall will be right around the corner soon. . . once again.

There is something about fall that fills me with excitement. Maybe it’s the weather that keeps me on the edge of my seat. Or maybe it’s the great range of sensations that we get to experience during the transition to winter. The crackly crunch of leaves beneath my tennis shoes, then the slippery splash of my yellow rain boots in an unexpected downpour. Wrapping big soft scarves around my neck and buttoning up a cropped trench on a cool morning, then shedding my layers for a warm stroll on a sunny afternoon. The crisp crunch of a fresh apple, and the spicy smoothness of warm pumpkin pie.

This Harvest Quinoa Salad can be served warm or chilled and it offers both the sweetness and the spice that we love about this time of year. I hope it finds a place on your table while the apples are still perfectly ripe this autumn.

Harvest Quinoa Salad

Ingredients:

  • 2 ½ cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 tablespoon curry powder
  • 1 small apple, diced
  • ½ cup raisins
  • 1-15 oz. can chickpeas, drained and rinsed
  • Salt and pepper to taste

Optional Dressing:

  • 1 teaspoon honey
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

Preparation:

  1. Bring vegetable broth to a boil in a saucepan over medium-high heat.
  2.  Add quinoa, curry powder, apple, and raisins to vegetable broth. Stir to combine. Cover and reduce heat. Simmer for 10 minutes.
  3. Stir in chickpeas, cover and cook for 5 more minutes.
  4. Add salt and pepper to taste.
  5. Serve hot. For a chilled version, combine honey, lemon juice and olive oil and toss salad in dressing to coat. Refrigerate for at least 4 hours before serving.

 BONUS Beer Pairing

Serve with Sixpoint Sweet Action for a hoppy-malty-bitter-sweet experience you won’t soon forget. You’ll have the best of both worlds. . . all around!

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