May 18, 2012
Roasted Butternut Squash with Quinoa and Beet Salad
1 medium butternut squash, peeled
2 medium beets, cooked and sliced
1 cup quinoa
2 cups vegetable broth or water
1 head of butter lettuce or mixed greens
¼ cup vinagrette dressing
1. Preheat oven to 400°F. Cut butternut squash in half, removed seeds and roast in oven until cooked and browned lightly.
2. In a saucepan add quinoa and water/broth and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10-20 minutes. When done, the grain appears soft and translucent. Remove from heat and set aside for later.
3.Cut cooked butternut into bite-sized pieces. Toss all the ingredients in a bowl. Serve immediately.