KEY INGREDIENTS
INGREDIENTS
- ●1/4 cup LIBBY'S® 100% Pure Pumpkin
- ●1/4 cup apple cider vinegar
- ●1/4 cup extra virgin olive oil
- ●2 tablespoons pure maple syrup, honey or pancake syrup
- ●2 tablespoons finely chopped red onion
- ●2 cloves garlic, finely chopped (1 teaspoon)
- ●1 teaspoon fresh grated ginger
- ●1/2 teaspoon sea salt
- ●2 cups cooked quinoa, cooled
- ●1 cup frozen corn kernels, thawed
- ●1 cup frozen baby peas, thawed
- ●2 carrots, peeled and cut into very thin 2-inch strips
- ●1/4 cup sweetened dried cranberries
- ●2 tablespoons chopped cashews
MAKE IT
Step 1
Place pumpkin, vinegar, maple syrup, olive oil, onion, garlic, ginger and salt in blender container; cover. Blend until smooth.
Step 2
Combine quinoa, corn, peas and carrots in large bowl until mixed. Pour 1/2 cup pumpkin vinaigrette over the quinoa mixture. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.
Step 3
Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.