Greening Austin Daily

Recipe Tuesday — Roasted Squash with Quinoa Salad

18th May, 2010 - Posted by carsi - 1 Comment

I know I’ve already posted a quinoa recipe, but it’s such a wonderful, healthy vegetarian food that I’m going ahead and posting another one. Quinoa is considered to be a miracle food because it is a complete protein, provides eight essential amino acids, and is a good source of fiber and iron. It’s also really versatile, easy to cook, delicious, and filling. My stepmom made the following recipe as a vegetarian option on Easter, and I had a lot of leftovers to take home with me. The filling was good on its own, hot or cold, which made for easy leftover lunches.

Not the best picture, but here’s the final product

Ingredients

1. 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
2. 2 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 1 cup quinoa
5. 2 tablespoons golden raisins
6. 1 tablespoon sherry vinegar
7. 1 teaspoon honey
8. 1 Granny Smith apple, finely diced
9. 1 large shallot, minced
10. 1 garlic clove, minced
11. 2 tablespoons chopped mint
12. 2 tablespoons chopped parsley
13. 2 ounces arugula (2 cups)

Directions

1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
4. Set the squash halves on plates. Fill with the salad and serve.