Quinoa Salad

Ingredients Weight Measure
Quinoa, cooked 2 cups
Lemon juice 2 oz
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Olive oil 1 Tbsp.
Cumin, ground 1/4 tsp.

Chipotle Candied Almonds

Ingredients Weight Measure
Simple syrup 3 cups
Roasted almonds, chopped 1 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Curry powder 1/4 cup
TABASCO® brand Dry Red Flavoring 2 Tbsp.
Cinnamon 1 Tbsp.

Butternut Squash

Ingredients Weight Measure
Butternut squash, small dice 2 cups
Olive oil 1/4 cup
Cinnamon 1 Tbsp.


Ingredients Weight Measure
Olive oil 3 Tbsp.
Garlic, minced 1 tsp.
Kale, cleaned chopped 2 qt.


  1. Preheat oven 350°F. In a bowl, combine the quinoa salad ingredients, mix and set to the side.
  2. In a small pot, bring the simple syrup to a boil, add the almonds and cook until the syrup is almost evaporated; add the TABASCO® Chipotle Sauce.
  3. Strain the almonds and coat with the 3 spices mixed together, lay on a sheet pan lined with parchment paper and allow to cool.
  4. In a small bowl, place butternut squash; mix in olive oil and cinnamon. Place mixture on a sheet pan lined with parchment paper and place in the oven until cooked, 8 to 12 min.
  5. For the kale, in a sauté pan over medium-high heat, add olive oil and garlic. Cook garlic until lightly browned; add kale and cook for 1 to 2 min., until kale is soft and bright green. Remove from heat.
  6. To serve, spoon cooked kale onto 4 plates. Lay Quinoa Salad atop the kale; place roasted Butternut Squash on top; garnish each with Chipotle Candied Almonds.

Yield: 1 serving