Farm-to-Table Vegan Delight

• vegan
• farm-to-table
• seasonal
• healthy
• Hiroshi

Introduction

Celebrate the essence of today's farm-to-table philosophy with a vibrant, flavor-packed vegan dish that is both comforting and exciting. This recipe brings together fresh, seasonal ingredients in a harmony of tastes and textures that are sure to delight your senses.

Ingredients

• 1 cup of organic quinoa
• 2 cups of vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 bunch of kale, de-stemmed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup toasted almonds, chopped
• 1/4 cup dried cranberries
• For the dressing:
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for 15 minutes or until all the broth is absorbed.
3. Preheat the oven to 400°F (200°C).
4. Toss the butternut squash with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, until soft and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted butternut squash, kale, pomegranate seeds, toasted almonds, and dried cranberries.
6. Whisk together the ingredients for the dressing and pour over the salad. Toss well to coat everything evenly.
7. Serve warm or at room temperature.

Enjoy this fresh, nourishing dish that not only satisfies your palate but also pays tribute to the beauty of nature's bounty. Perfect for any occasion, this creation promises to be a new favorite in your culinary repertoire.

Hiroshi