Cascadian Farm Organic Goodness

It is definitely winter around these parts, and it's even more apparent as I used the last of the season's fresh apples I had stored this past weekend.  I'm still working my way through a stockpile of winter squash, however, as it stores a bit longer.

With the holiday season upon us, my mind is turning to gatherings and parties and lavish holiday meals, and with a pantry stocked full of dried cranberries for shortbread cookies, I suddenly found myself making an impromptu meal from one of those squash.  Whether you're looking to serve this for a holiday party or just have it for a warm dinner one winter night, this quinoa and squash combination will definitely satisfy. 

Cranberry Quinoa Salad with Delicata Squash

2 delicata squash

Sea salt

Olive oil

1 cup quinoa

2 cups water

½ cup dried cranberries

2 tablespoons olive oil

5 scallions, finely chopped

6 ounces chevre, cut into small ½" chunks*

Salt and pepper to taste

Heat oven to 375º F.  Rinse delicate squash and cut into ½"-thick rings.  Spritz or brush both sides with olive oil.  Sprinkle with sea salt and place on baking sheet.  Bake at 375º F for 20 to 25 minutes or until squash is tender.

In a saucepan over medium-high heat bring quinoa and water to a boil.  Cover and reduce heat to medium-low.  Simmer, stirring occasionally, until all water is absorbed and quinoa are slightly translucent with a tender bite about 10 minutes.  Remove from heat.

In a large sauté pan heat 2 tablespoons of olive oil over medium heat.  Add chopped scallions and sauté for 2-3 minutes.  Add in cranberries and quinoa.  Remove from heat and add in chevre.  Stir to combine.  Season with salt and pepper as desired. 

When squash rings are done, scoop quinoa salad into the center and serve as a side dish or appetizer.  This can also be served as a vegetarian meal in larger portions.

*Vegan variation: Omit chevre and add toasted, chopped hazelnuts instead.

Photos by Shaina Olmanson

As we head (hopefully) into the spring thaw, have you sowed your spinach seeds yet? Spinach grows very quickly, and you can even sow seeds over snow cover as it thaws for early spring germination.

High in protein, calcium and iron, quinoa (say: keen-wa) is also gluten-free, making the seeds a fantastic choice for vegetarians and those with celiac disease or on a gluten-free diet, as well as everyone else. When cooked, it is fluffy like rice with a mild, nutty flavor and uncooked can also be ground into a flour for use in baked goods.

As winter meets spring, the warmth of the salad fights the still chilly breeze, and the freshness of the spinach foreshadows the bounty that will soon erupt from your garden. It's my favorite time of year, and can I feel myself get anxiously giddy at the thought of the breeze slowly shifting from cold and biting to warm and soothing. I'm ready to break out the lawn chairs and eat dinner on the grass…if only all this snow would melt.

This salad is the perfect accompaniment to an early spring gardening session, clearing out debris, moving leaves from atop the plants and mixing the winter's compost with the topsoil to get the earth ready for planting. Have you started thinking about your spring gardening plans yet?

Lemon Quinoa Salad with Feta and Wilted Spinach

2 tablespoons extra virgin olive oil

2 cups fresh baby spinach

4 scallions, chopped

2 cloves garlic, minced

2 cups cooked quinoa

¼ cup feta cheese

Juice and zest from one Meyer lemon

Sea salt and black pepper to taste

Heat olive oil in a large skillet or wok. Add the spinach and scallions. Cook over medium heat until spinach begins to wilt. Add garlic, toss and cook for 30 seconds more. Add the cooked quinoa and continue to sauté until quinoa is heated through. Squeeze lemon juice evenly over the salad, add zest and feta. Stir to combine and immediately remove from heat. Salt and pepper to taste. Serve immediately.

Makes 2 meal-sized servings or 4 sides.