Three Sisters Salads
with Wild Rice & Lemon-Quinoa Crisp
What grows together, goes together. This colorful and hearty Indigenous salad features the three sisters (corn, beans, and squash), frequently grown together as companion crops to foster the ideal, complementary terroir for each. We add wild rice to our version and sprinkle it with lemony, crispy, puffed quinoa for extra crunch and fiber.
Nutrition (per serving)
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INGREDIENTS
- 1 delicata squash, halved crosswise, deseeded and thinly sliced into rings
- 1 yellow onion, peeled and diced
- 4 oz green beans, trimmed and cut into 2-inch pieces
- 13.4 oz sweet corn, drained and rinsed
- 2 garlic cloves, peeled and minced
- 6 oz wild rice
- 1 lemon, zested and juiced (divided)
- 1/4 cup vegan basil pesto
- 1/4 cup crisped quinoa
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Combine 2 tbsp vegetable oil, squash, and a pinch of salt and pepper on baking sheet and toss to coat. Arrange squash in single layer and roast until browned and tender, 8 to 10 minutes per side. (4-servings: use 2 tbsp vegetable oil) (TIP: For 4-serving meal, roast squash on 2 baking sheets.)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add green beans, corn, garlic, ¼ tsp salt, and a pinch of pepper. Cover and cook until beans are crisp-tender, 5 to 6 minutes. Stir in rice and cook until warmed through, 1 to 2 minutes. Off heat, stir in lemon juice and pesto. (4-servings: use 2 tbsp vegetable oil, ½ tsp salt)
Divide three sisters salad with wild rice between serving plates and top with roasted squash. Sprinkle with lemon zest and puffed quinoa crisp. Tuck in!
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Tomato Zucchini Fritters with White Bean Succotash & Aioli
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