Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Black Pepper Medium Grind Description
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USDA Certified Organic
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Fair Trade Certified
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Piper nigrum
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Non-Irradiated
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Frontier offers black pepper in a full range of grinds — cracked, coarse, medium and fine — to suit your every need.
Fair Trade Certified™ by Fair Trade USA®
Your Fair Trade purchase empowers farming communities to earn additional funds and invest them where they are needed.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Roasted Butternut Squash Quinoa Salad
[vc_row][vc_column][vc_column_text]When combined, the wholesome ingredients in this quinoa and butternut squash salad create a colorful meal or side with delightful fall feels and plentiful nutrients. Garlic, paprika, lime and cilantro give a welcome, mouthwatering nod to Latin cuisine. Keep it in the fridge for a quick power lunch or a tasty side – and since quinoa is a complete protein, feel confident serving it as a light dinner.
Roasted Butternut Squash Quinoa Salad
Salad
- 1 cup quinoa (cooked and cooled)
- 2 cups butternut squash (cubed)
- 2 cups cauliflower florets (cut into bite-size pieces)
- 1 Tbsp. olive oil
- ½ tsp. garlic powder
- ¼ tsp. paprika
- ¼ tsp. salt
Dressing
- ¼ cup lime juice
- 2 Tbsp. olive oil
- ¼ tsp. salt
- ? tsp. black pepper
Garnish
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
- In bowl, toss cauliflower and butternut squash with olive oil, garlic powder, paprika and salt.
- On baking sheet, place veggies and roast 20-25 minutes until brown. Remove from oven and allow to cool.
- In small bowl, combine lime juice, olive oil, salt and pepper.
- In serving bowl, combine cooled quinoa and roasted veggies. Drizzle with dressing and stir to coat.
- Garnish with chopped cilantro prior to serving.
Get the ingredients you need to make this dish.
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