Helping you keep your resolutions with Hacienda Del Sol

Helping you keep your resolutions with Hacienda Del Sol

TUCSON, AZ (Tucson News Now) - Fox 11 Daybreak is helping you stay on top of your New Year's resolutions of staying fit and healthy. Executive Chef, Bruce Yim, with Hacienda Del Sol stops by with a good for you recipe.

Quinoa Salad:

  • 2 cups             Quinoa
  • 1/4 cup            salted roasted Blanched Almond Slivers
  • 1 cup               diced roasted Butternut squash
  • 1/4 cup            salted roasted Pepita Seeds
  • 4 oz                 Arugula
  • 3 oz                 Goat Cheese
  • 2 ea                 Granny Smith, fine julienne cut right before serving salad to prevent oxidation


  1. Cook Quinoa in boiling salted water.
  2. Preheat oven to 350 degrees.
  3. Toss Blanched Almond and pepita seeds in a bowl with 2 T of olive oil and salt to taste.
  4. Roast the nuts for  7-10 minutes, until slightly brown.
  5. Peel, seed and dice the  Butternut squash into 3/8 in.
  6. Toss with olive oil and salt.
  7. Place in the oven for about 15 minutes or until the squash is firm but cooked.
  8. Set aside to cool
  9. In a bowl, mix quinoa, nuts, squash and arugula with the vinaigrette.
  10. Oiled salted Almond, diced roasted Butternut Squash, Apples, salted oiled roasted Pepita Seeds, Arugula, Goat Cheese, mixed with Red Wine Vinaigrette

Apples-very important- has to be julienned with a Japanese mandolin to order.  The freshness and flavor of fresh apples add a lot to this dish.

Red Wine Vinaigrette:

  • 1/2 cup            Red wine Vinegar
  • 1 1/4 cup         Extra Virgin Olive Oil
  • 1 clove            garlic
  • 1 t                   salt
  • 1 T                  Dijon Mustard

Add vinegar, salt, mustard and garlic in a blender and blend.  Add oil and blend.

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