QUINOA WITH BUTTERNUT SQUASH , ARUGULA AND CITRUS SALAD

QUINOA WITH BUTTERNUT SQUASH , ARUGULA AND CITRUS SALAD image

Yield 4 to 6

Number Of Ingredients 28

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INGREDIENTS
For the Salad:
2 tbsp, plus 1 tsp extra virgin olive oil
1 1-1/2 pound butternut squash, peeled, seeded, and cut into 1/2" cubes (about 3-1/2 cups)
1 cup quinoa, rinsed
2 cups water or vegetable stock
2 cups baby arugula, rinsed and spun dry
1/4 cup pomegranate seeds (optional)
For the Vinaigrette:
Juice of 1 lime
2 tbsp orange juice1. Preheat the oven to 425Â° F. Place the butternut squash cubes in a large roasting pan or baking dish and
2 tbsp extra virgin olive oil
1 tbsp honey
1 large garlic clove, peeled, smashed, and finely chopped
1 tsp cumin
1/2 tsp sea salt
aside.2. While the squash is roasting, make the quinoa: Warm 1 tsp of
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olive oil in a heavy medium saucepan set over medium-high heat. Add the quinoa, stirring with a wooden spoon or spatula until toasted, about 1 to 2 minutes. Add the water or stock, bring to a boil, then reduce the heat and simmer uncovered until the liquid is absorbed and the quinoa is tender, about 15 minutes. (When the quinoa is done, the grains will appear transluce

Steps:

1. Preheat the oven to 425Â° F. Place the butternut squash cubes in a large roasting pan or baking dish and drizzle with 2 tbsp of olive oil. Toss to coat. Spread the squash cubes into a single layer. Roast for 15 to 20 minutes, stirring once or twice, until the squash is tender and beginning to brown. Remove from the oven and set aside. 2. While the squash is roasting, make the quinoa: Warm 1 tsp oolive oil in a heavy medium saucepan set over medium-high heat. Add the quinoa, stirring with a wooden spoon or spatula until toasted, about 1 to 2 minutes. Add the water or stock, bring to a boil, then reduce the heat and simmer uncovered until the liquid is absorbed and the quinoa is tender, about 15 minutes. (When the quinoa is done, the grains will appear translucent, except for a whitish ring around the middle of each.)3. Remove the quinoa from the heat, fluff with a fork, and transfer to a large bowl. Add the roasted squash and arugula, and toss together. (Don't worry if the heat from the quinoa wilts the arugula.)4. In a small bowl or pitcher, whisk together the lime juice, orange juice, olive oil, honey, garlic, cumin, and salt. Pour over the quinoa salad and toss well to coat. Garnish the salad with the pomegranate seeds (if using). Serve warm, at room temperature, or chilled. Enjoy!