Model Chef Sarah McSweeney stopped by the studio to cook the Galore team and guests an AMAZ Friendsgiving Dinner featuring a delish Quinoa salad! Check out the recipe for Sarah’s dish as well as our special Absolut Tune cocktail for the evening below! Happy Thanksgiving! xx
Grease a large sheet pan with olive oil. Disperse the diced sweet potatoes and butternut squash across the pan. Rest three garlic cloves and a few sprigs of rosemary and thyme on top. Drizzle to coat with extra virgin olive oil. Season evenly with salt and pepper. Bake in oven for 20 to 30 mins at 375 until lightly browned.
Remove whole garlic cloves and herb sprigs after baking.
In a sauté pan, take 3/4 of the diced onions, and brown in olive oil. Add 2 cloves of chopped garlic and 1/4 cup of water. Let cook until water evaporates, then add mushrooms at high heat. Let mushrooms brown for about 10 minutes. Add more olive oil or butter as needed.
In a small pot add: olive oil, remaining diced onions and garlic – and sauté for two mins until soft. Add a cup of quinoa and toast for about 30 seconds before adding 2 cups of water. Let the quinoa come to a boil and then lower heat and cover for about 15 mins or until the water is completely absorbed.
In a large bowl mix in: quinoa, herbed sweet potato and butternut squash and mushrooms. Add salt and pepper to taste and drizzle with olive oil. This dish is perfect on its own or to pair with any holiday entree.
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