-Makes about 4 cups, serves 4-6-
This winter dish is a great side for dinner ( Making veggie + grain dishes all in one saves having to make a separate side for both). Leftovers are great for a few days, make good lunches. I recommend doubling the candied nuts, you will want to eat them all right out of the oven!
You can easily double the portion of quinoa for a more grainy salad, or keep the proportions here for a mostly vegetable-based salad.
1/2 cup quinoa, rinsed well or soaked for a few hours and drained
3/4 cup water
1 small butternut or medium to large delicata squash, peeled (if butternut) and cubed into 1” pieces
Sunflower oil or melted coconut oil to drizzle on squash (about 2-3 Tbsp)
1 pomegranate (see how to get the seeds out easily here!)
1/2 bunch parsley, roughly chopped
1 Tbsp Apple cider vinegar or a squeeze of lemon juice
1/4 cup olive or sunflower oil
sea salt to taste
1/2 cup pecans or walnuts (or use pumpkin seeds if you avoid nuts)
3 Tbsp maple syrup
1 tsp curry
2 pinches sea salt
- Preheat oven to 350F
- Roast squash by drizzling the diced pieces with oil and baking for about 40 minutes, or just until pieces are tender
- Meanwhile, place candied nuts ingredients in a small bowl and toss to coat with the maple goodness and seasonings. Put on a baking sheet lined with parchment paper. Roast in the oven for around 8 minutes, or until they smell delicious and the maple is starting to caramelize
- Put quinoa and water in a rice maker or medium pot and cook until the water absorbs, about 20 minutes
- Transfer the warm quinoa to a mixing bowl and add all ingredients, folding together.
- Serve warm or chilled.