Red Quinoa Salad with Spiced Roasted Squash, Black Beans, Maple Toasted Pepitas and a Chipotle Dressing

This post is half recipe, half product review. I must admit, I was never a fan of mayo or miracle whip growing up. However, after transitioning to a plant based diet, I fell in love with Vegenaise (a vegan version of miracle whip). Recently a new company, Just Mayo, released a vegan mayo. We brought some into the deli and I played around with it, but wasn’t in love with it. Two new products from Just Mayo happened to catch my eye – Chipotle and Garlic infused. I am a fan of spice, so I gave the Chipotle a try. Turns out, it’s pretty great. I had it on a veggie sandwich yesterday and today I made a fabulous quinoa salad. The flavored mayos are definitely versatile and can be utilized in different ways. It would be fun making a pasta salad or mashed chickpea (faux chicken) salad as well!!

IMG_1465.JPG

Ingredients

– 1/2 kabocha squash, seeded, peeled and diced
– Arizona spice mix from Penzey’s
– 2 c cooked quinoa
– 1 c cooked black beans
– a handful of maple toasted pepitas (recipe follows)
– 2 Tbls Maple Syrup
– 1 Tbls melted coconut oil
– Cayenne
– Cinnamon
– salt
– olive oil
– Just Mayo Chipotle style
– Apple cider vinegar

1. First, preheat the oven to 400F. Coat the squash in olive oil and toss with Arizona spice mix and salt. Roast until soft
2. Next, make the dressing by mixing together Just Mayo chipotle, apple cider vinegar, maple syrup, chipotle, olive oil and salt
3. For the pepitas, I only use a handful – but I make a large batch because they’re fun to snack on and always disappear quickly. I toss 2 c of raw pepitas with maple syrup, olive oil, cayenne, cinnamon and salt. I roast at 400F for a few minutes then set outside to cool
4. Assemble the salad by adding quinoa, beans, squash, pepitas and dressing. Salt and pepper to taste

Simple Thai Curry with Winter Squash and Broccoli

If you are looking for a fast meal that is full of flavor, this recipe is your winning ticket. I found this fantastic curry paste at a nearby co-op. The Kanokwan paste is vegan, gluten free and MSG free. I’ve had Thai Kitchen’s curry paste before, and that is okay, but this is an authentic paste from Thailand!

IMG_1460.JPG

If you aren’t keen on squash or broccoli, feel free to mix in any veggies of your liking. I prefer pairing the squash with this yellow curry because it reminds me of one of my favorite dishes from Chang Mai Thai in Minneapolis.

As you will see, the biggest challenge of this meal was peeling the squash.

IMG_1457.JPG

Progress….

IMG_1459.JPG

Normally I chop off both ends of the squash and guide my knife, cutting end to end. However, this was a superman squash with a skin of steel. After 10 minutes of labor, I successfully removed the outer layer. If your knife skills aren’t up to par, or if you are working with a dull knife, I highly recommend you invest in frozen squash cubes. There are a few great organic brands in the freezer section!

I can’t say enough good things about this recipe. Enjoy!!

Ingredients
– 1 onion, diced
– 1 clove garlic, minced
– 1 tsp ginger, grated
– coconut oil
– 1 small squash, diced
– 1/2 head broccoli, cut into florets
– 1 packet of curry paste
– 1 can coconut milk

1. Melt coconut oil in a skillet. Add onion. Once the onion is fragrant, add garlic and ginger. Cook for 1-2 minutes
2. Add the curry paste and let the spices cook together for a few minutes. Next, add the coconut milk, squash and broccoli
3. Simmer over low heat until the squash is tender (about 7 minutes, depending on the squash and size of your diced pieces)
4. Serve over basmati rice

IMG_1458.JPG