Aztec Grain Salad

Makes 6, 1–Cup Servings

Category: Apple Recipes | Home/Family


Aztec Grain Salad

1 ½ cups  Quinoa, dry
1 ¾ cups  Granny smith apples, fresh (peeled, cored, cubed ¾”)
1 ¾ cups  Butternut squash, fresh (peeled, seeded, cubed ½”)
1 tablespoon  Canola oil
¼ teaspoon  Ground ginger
¾ teaspoon  Ground cinnamon
¼ cup  Frozen orange juice concentrate
1 ½ tablespoons  Extra virgin olive oil
1 teaspoon  Honey
1 teaspoon  Dijon mustard
2 tablespoons  Red wine vinegar
⅛ teaspoon  Salt
1 dash  Ground black pepper
1 dash  Ground white pepper
½ teaspoon  Fresh cilantro, chopped
 Optional: use additional cilantro as a garnish
⅓ cup  Dried cranberries, finely chopped
⅓ cup  Golden raisins, seedless, finely chopped

Aztec Grain Salad Directions

  1. Preheat oven to 400 °F.
  2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
  3. Combine apples and squash in a large mixing bowl. Add canola oil, 5 tsp ginger, and ¼ tsp cinnamon. Toss well to coat.
  4. Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
  5. In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.

Recipe notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).