May 18, 2012

Roasted Butternut Squash with Quinoa and Beet Salad

This summer,we have been eating a lot of salad lately. Perhaps it's my excuse for being tired after the long drive home from work. I am glad that John is not a picky eater and he enjoyed most of what I cooked. This is mostly how it goes the minute I got home from work: feed the cat, check on the chicken for eggs, picked some greens or whatever is available from the garden. Then it's back to the kitchen to whip up something simple for dinner. Here's one of my version of a summer salad using leftovers from the fridge.
1 medium butternut squash, peeled
2 medium beets, cooked and sliced
1 cup quinoa
2 cups vegetable broth or water
mushrooms, sliced
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.

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