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Many thanks to Uncorked Kitchen for hosting a Plant-Based Cooking Class for the Denver Bloggers Club. Permission to share recipes, including Three Sisters Quinoa Salad, was granted by the chef conducting the class. Some of the images were taken by Jenny at Good For You Gluten Free and used here with permission. Finally, affiliate links for items used are present in the post for your shopping convenience.
I have always enjoyed having plant-based meals at times. With my switch to gluten-free eating, it has become a little interesting to find things I can have which reduce meat yet do not include something like wheat-based pasta.
This spring, I was fortunate to be among the Denver Bloggers Club at Uncorked Kitchen in Centennial, CO for a plant-based cooking class. There was no meat in sight, but still plenty of protein and other nutrition in each dish.
After we had gathered at the table and filled out waiver forms, we had an introduction to the establishment. This isn’t your typical restaurant as they have a few other areas where they focus: cooking classes and a wine bar. The cooking classes could be for kids, for couples, or around a common food theme. They also have wine tasting nights that sound heavenly.
With several of us attending who need to eat gluten-free, they had a separate workspace table where no wheat would show up. As one of the dishes was a sandwich, they purchased a 7-Grain Gluten Free bread for us to use.
While all of the dishes were tasty, I especially liked the Three Sisters Quinoa Salad. This dish is not only tasty, but the quinoa is already a complete protein and it is gluten-free!
Making Three Sisters Quinoa Salad
This recipe was developed by Chef Sarah at Uncorked Kitchen.
During the class, she shared how you can mix things up to get completely different flavor combinations, too.
She also showed us the technique for preparing some of the foods, like the butternut squash in this recipe.
One thing that this cooking class reminded me of is how important meas en place is when you are cooking.
We spent time in our small groups doing the preparations and then went to the stove to cook.
Finally, everything was ensembled back at the workstation before we plated our meals.
Recipe for Three Sisters Quinoa Salad
- 3 Tbs Olive oil, divided
- 3 C Peeled, diced butternut squash
- 1/2 C corn, can be fresh, canned or frozen
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp group black pepper
- 1 Tbs dried oregano
- 1 Tbs water
- 2 C cooked & cooled quinoa
- 2 Tbs chopped cilantro
- 1 C black beans, rinsed and drained
- 1 Tbs lime juice
- Preheat over to 400 degrees.
- Toss the diced butternut squash with 2 Tbs of olive oil and some salt and pepper.
- Spread out on a sheet pan and roast until the squash is soft and slightly golden brown. You can stir halfway through cooking time so the pieces cook more evenly.
- Remove the butternut squash from the pan and allow 15 minutes to chill.
- Heat a large skillet over medium heat. Add the olive oil and sauce corn until warm.
- Add chili powder, salt, pepper, and oregano and saute until fragrant, about one minute.
- Add a Tbs of water to the seasoned corn and stir to create a paste.
- Allow the corn mixture to cool.
- In a large bowl combine the remaining ingredients (quinoa, cilantro, beans and lime juice.)
- Add the cooled corn mixture and adjust seasoning to taste.
- If the salad is too dry, add a little olive oil or lime juice
The other dishes we had just may make an appearance on the blog later.
Do you eat plant-based meals on a regular basis?
What is one of your favorite ways to eat quinoa?