Prep time: 30 min

Cook time: min

Total time: 30 min

North American Quinoa Blend with Chakalakah Dressing
Copyright Recipe © 2020 Woodland Foods



  1. In a small bowl, mix the 3 tablespoons of white wine vinegar with 2 tablespoon chakalakah spice. Let sit for 10 minutes, then add the chopped shallots, 1/3 cup oil, and season with a pinch of salt and pepper. Stir well and hold aside.

  2. In a separate bowl, steep the dried apricots in a cup of warm water until soft, about 30 minutes. Drain and set aside.

  3. Bring 3 cups of water to a simmer in a medium pot, add a pinch of salt, and the quinoa blend. Cook for about 10 to 15 minutes until quinoa is soft but retains a bit of chew. Strain and cool to room temperature.

  4. Cut the peeled butternut squash into quarters. Carefully shave the quarters on a Japanese mandolin or with a coarse blade potato peeler.

  5. In a medium bowl, mix the cooked quinoa, apricots, pumpkin seeds and half of the chakalakah dressing. Toss well. Mix the shave butternut squash with the remaining dressing and season with salt and pepper. In a serving bowl or platter, arrange the shaved squash around the quinoa salad. Sprinkle liberally with feta cheese and garnish with chopped green onion.