Fall Flavors: Quinoa Harvest Salad

My Quinoa Harvest Salad is bursting with fall flavors! Apples, pears, dried cranberries, quinoa and spinach are doused with a cider vinaigrette for a healthy, seasonal salad!

Quinoa Harvest Salad

When Fall hits I start wanting all the seasonal ingredients I can get.  I decided that our first salad of the season would combine some sweet/tart flavors mixed with multi colored quinoa.  I love to make large salad that we can eat with meals and as a snack all week long.  This one is perfect for that.

Tart apples, sweet pears, and tart dried cranberries are mixed with quinoa and baby spinach then tossed with a delicious cider vinaigrette.  It's the perfect harvest salad!  Never made your own vinaigrette?  Let me show you how easy it is.

Enjoy!

What Ingredients do I need?

Produce
Pears - I used D'Anjou
Apples - I used Envy

Baby spinach

Nuts and Dried Fruit
Dried Cranberries

Grains

Quinoa - I used a multi-colored variety

Pantry Items

Olive Oil

Apple Cider Vinegar

Dijon Mustard

Garlic clove

Substitutions and Variations

• Change up the salad greens:  Use any dark leafy green such as chopped kale or arugula

• Try adding squash: Roasted butternut or sweet potatoes

• Add nuts:  Think pepitas or pumpkin seeds, walnuts, almonds - or go nut free

• Change up the dried fruit:  go with raisins, golden raisins, dried cherries, or even apricots
• Try a different grain:  bulgur, farro, or quinoa would all be great choices

Kitchen Tips and Notes

• Make Ahead:  cook your quinoa on the weekend and then refrigerate until you make the salad during the week.
• Apples come in many varieties:  try Gala, Jazz, or Golden Delicious

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Quinoa Harvest Salad

serves 6

Salad

1 cup uncooked quinoa
2 apples, diced (I used an Envy apple)
2 pear, diced (I used D'Anjou)
2 cups baby spinach
1/3 cup dried cranberries

Apple Cider Vinaigrette

1/4 olive oil

2 Tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tsp garlic, minced

pinch of salt & pepper to taste

Cook quinoa according to the package directions. Don't forget to rinse the quinoa to remove the bitterness.
Remove the quinoa from the heat and let it cool to room temperature.

In a large bowl combine the cooled quinoa, apple, pear, dried cranberries, and baby spinach.  Toss to combine.  

In a small jar mix together the apple cider vinaigrette ingredients.  

Pour the vinaigrette over the salad and toss to coat.  Serve at room temperature or cover and refrigerate until you are ready to serve.  

Halloween Dinner: Skillet Chicken Enchilada Casserole

My take on cheesy chicken enchiladas only requires one skillet for cooking and eliminates the all the stuffing and rolling! 

Skillet Chicken Enchilada Casserole

Weeknights call for quick meals and what could be better that a one pan meal where the cooking is all done in one pan and the clean up is a breeze.  Chicken Enchiladas are a favorite of ours but stuffing those tortillas takes extra time and on a weeknight I don't really want to bother.  This casserole type enchiladas have all the flavors but really is an easier assembly.  This would be perfect for your Halloween dinner or any weeknight meal this fall and winter.

For this meal I use my trusty cast iron skillet.  If you don't have one make sure to use and oven safe skillet and we will be starting this out on the stove and finishing it in the oven.  All the goodies from gooey cheese, soft tortillas, chicken, salsa, seasonings, and a large dose of veggies are covered with enchilada sauce and all mixed together in the same skillet.  It's heaven in a skillet!  You can add a side or rice and beans, or a side salad, but this is so loaded with veggies that it's pretty much a meal on it's own.

Enjoy!

What Ingredients do I need?

• fresh or frozen corn
• red bell pepper
• yellow onion
• fresh baby spinach
• cooked chicken breasts
• red enchilada sauce
• salsa
• corn tortillas
• cheddar cheese
• grape tomatoes
• cilantro

Substitutions and Variations

• Use shredded pork or beef
• Change up the vegetables - mushrooms, green chilies, anaheim chilies, black beans, mexicorn

Kitchen Tips and Notes

• For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
• Charring the veggies in a cast-iron skillet adds depth of flavor.
• To make ahead: Cook the vegetables up to 1 day ahead and refrigerate.

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Skillet Chicken Enchilada Casserole

serves 6

2 tablespoons olive oil
1 cup fresh or frozen corn 
1 sliced red bell pepper
½ cup diced yellow onion
2 large handfuls baby spinach
2 cooked chicken breasts, shredded
8 oz can red enchilada sauce
1 cup prepared fresh salsa
8 corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded cheddar cheese
1 cup halved grape tomatoes
¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Heat oil in a large cast iron or ovenproof skillet.  Add corn, bell pepper, and onion.  Cook, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.

Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.

Top the casserole with tomatoes and cilantro.

Fall Flavors: Pumpkin Crumb Muffins

The fall flavors of pumpkin spice are built in these bakery style Pumpkin Crumb Muffins and are certainly hard to resist.

Pumpkin Crumb Muffins 

Every year I get excited when autumn comes around because I get to bake with some of my favorite flavors such as pumpkin, apple, Maple, pecans and walnuts.  Today I bring to you a small batch of six, bakery style muffins that are light and fluffy and filled with pumpkin spice and topped with a delicious crumb.

These are easy to make on a weekend and will fill your kitchen with the aromas of pumpkin, ginger, and nutmeg; giving you all the scents of fall.  Make a batch today to enjoy with your morning coffee.

Enjoy! 

What Ingredients do I need?

• 1 can 100% pure pumpkin (not pumpkin pie filling)
• canola oil
• 1 egg
• pure vanilla extract (get the best you can afford)
• sour cream
• all-purpose flour
• sugar
• brown sugar
• baking powder
• pumpkin pie spice
• butter
• ground cinnamon

Substitutions and Variations

• Try some add-ins:  dried or fresh cranberries, walnuts or pecans, chocolate chips, or dried cherries

• Leave off the crumb topping

• Add oats to the crumb topping

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

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More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

Pumpkin Crumb Muffins 

makes 6

1 cup 100% pure pumpkin 
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract

2 Tablespoons sour cream
1 1/2 cup all-purpose flour
1/4 cup sugar

1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice

Crumb Topping

1/4 cup flour
2 Tablespoons sugar
2  1/2 Tablespoons brown sugar
1/2 teaspoon cinnamon
3 Tablespoons butter, melted

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, pumpkin, oil, vanilla, and sour cream. Mix together using a whisk.

Add the flour, sugars, baking powder, salt, and pumpkin pie spice.    Stir just until combined.  Do not over mix.  

In a small bowl or on a pan mix together the crumb ingredient.  Mixing together until moist and crumbly. 

Using a cookie scoop, add batter to the prepared muffin tin. Add the crumb mixture to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the pan. Remove from the pan and serve.