As the weather warms and we look forward to the start of the spring growing season, we are trying to take advantage of every opportunity to use the last of the local winter squashes still available. While this recipe can be adapted for any season, butternut squash is the perfect compliment to quinoa. Quinoa, if you've never cooked with it, is an incredibly healthy grain - packed with proteins and minerals. It is very similar in cooking style to couscous but has a crunchier texture. Because it is so easy and quick to cook, we always have it on hand for quick meals. This salad is also great cold the next day as a filling and healthy packed lunch. Try making this salad with whatever vegetables and seasonings you have on hand and it will soon be a weekly staple in your kitchen.
Quinoa Salad with Butternut Squash
1/2 medium butternut squash, sliced
1/2 onion, diced
1 large carrot, grated
Zest of 1/2 lemon
1 cup quinoa
2 cups water
1-2 tbs red wine vinegar
Extra Virgin olive oil
Salt and pepper to taste
Roast butternut squash with olive oil, salt, and pepper at 400° until tender. Meanwhile, saute onion over medium-high heat until translucent. Add 1/2 of the carrot and continue to saute until browned, 7-10 minutes. Add lemon zest, quinoa, salt, and pepper and stir together. Heat for 2 minutes, then add water and mix. Bring mixture to a boil, then gently simmer until quinoa has absorbed the water and is tender, about 15 minutes. Add red wine vinegar to suit your taste, then, just prior to serving, add remaining carrot. Serve squash over quinoa salad. Makes 3 servings.
