{"id":1424,"date":"2022-02-18T10:31:40","date_gmt":"2022-02-18T17:31:40","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1424"},"modified":"2022-02-18T10:37:46","modified_gmt":"2022-02-18T17:37:46","slug":"quinoa-salad-with-veggies-and-lime-vinaigrette","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2022\/02\/18\/quinoa-salad-with-veggies-and-lime-vinaigrette\/","title":{"rendered":"Quinoa salad with veggies and lime vinaigrette"},"content":{"rendered":"<p>Get creative&#8230;the more veggies the better!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>I pkg of quinoa, cooked according to pkg directions<\/li>\n<li>squash, delicata or butternut<\/li>\n<li>1 can chick peas<\/li>\n<li>2 c cherry tomatoes<\/li>\n<li>1\/2 of a red onion<\/li>\n<li>purple cabbage<\/li>\n<li>cucumber, long english<\/li>\n<li>bell pepper (yellow, red, or orange)<\/li>\n<li>basil, fresh or dried<\/li>\n<li>feta cheese, cubed<\/li>\n<li>2 limes<\/li>\n<li>dijon mustard<\/li>\n<li>olive oil<\/li>\n<li>brown sugar<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Put cooked quinoa in a large salad bowl.<\/li>\n<li>Seed and peel the squash.\u00a0 Cut into 1\/2&#8243; pieces.\u00a0 You need about 2 c of squash.\u00a0 Toss in a bowl with olive oil.\u00a0 Don&#8217;t wash the bowl just yet.\u00a0 Spread squash on a baking sheet lined with parchment paper.\u00a0 Sprinkle with salt and pepper. Roast in 350F oven for 1\/2 hour or until squash is fork tender.\u00a0 Remove from oven and add to quinoa. Save the parchment paper for next round.<\/li>\n<li>While squash is cooking, cut the cherry tomatoes in 1\/2.\u00a0 Put in the bowl and add a bit more olive oil if need be. Stir to coat well.\u00a0 Don&#8217;t wash the bowl just yet. Spread on baking sheet with parchment paper (from the squash roast). Sprinkle with salt and pepper. Roast in 350F oven for 1\/2 hour or until tomatoes are getting gooey and loosing their moisture.\u00a0 Remove from oven and add to quinoa.\u00a0 Save the parchment paper for next round.<\/li>\n<li>Drain and rinse the chick peas. Put in the bowl and add a bit more olive oil if need be. Stir to coat well. Spread on baking sheet lined with parchment paper.\u00a0 Sprinkle with salt and pepper.\u00a0 Roast in 350F oven for 15-20 minutes. Chick peas should still be soft but have a bit of brown on them.\u00a0 Remove from oven and add to quinoa.<\/li>\n<li>While veggies are roasting, chop about 1\/2 c of red onion and add to quinoa.<\/li>\n<li>Chop about 1 c of purple cabbage and add to quinoa.<\/li>\n<li>Chop about 1\/2 of a long cucumber into slices and then into quarters and add to quinoa.<\/li>\n<li>Chop about 1 small bell pepper into bite size pieces and add to quinoa.<\/li>\n<li>Add chopped fresh basil or dried.<\/li>\n<li>For dressing, juice both limes into a small container with a lid.<\/li>\n<li>Add about 1\/4 c of olive oil<\/li>\n<li>Add about 3 tsp of dijon mustard<\/li>\n<li>Add 2 tsp of brown sugar<\/li>\n<li>Vigorously shake the container to mix the dressing. Taste it and adjust to suit.<\/li>\n<li>Pour about 1\/2 of dressing into salad and mix well.\u00a0 Keep adding dressing and mixing it in but the dressing shouldn&#8217;t pool on bottom of bowl.<\/li>\n<li>Mix in feta cubes.<\/li>\n<li>Refrigerate!\u00a0 Best made ahead of time so that dressing has time to be absorbed into veggies.<\/li>\n<li>Enjoy for days!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/mywebsitehere.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Get creative&#8230;the more veggies the better! Thanks to https:\/\/mywebsitehere.com<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-1424","post","type-post","status-publish","format-standard","hentry","category-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-mY","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1424"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1424"}],"version-history":[{"count":4,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1424\/revisions"}],"predecessor-version":[{"id":1430,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1424\/revisions\/1430"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}