Quinoa with Roasted Butternut Squash

Recipe provided by: Taste of Nova Scotia

Ingredients

Squash  
1.5 lb (800 g) butternut squash, peeled, cut into ½-inch cubes
2 tbsp (30 ml) canola oil
1/3 lb (150 g) caramelized yellow onions
2 1/4 lb (1.2 kg) cooked quinoa
1 cup (250 ml) crumbled local Feta Cheese
2/3 cup (167 ml) pine nuts, toasted
1 local green pepper, diced
pinch sea salt

* To make caramelized onions, cook them very slowly over a low heat in a frying pan with a little canola oil until they acquire a rich, brown colour.

 

Dressing  
2 tsp (10 ml) sea salt
2 tsp (10 ml) Just Us! Coffee Organic Fair Trade sugar
½ tsp (3 ml) black pepper
½ tsp (3 ml) garlic powder
1 tsp (5 ml) paprika
2/3 cup (167 ml) vinegar

Directions

Squash

  1. Toss the squash cubes in a large bowl with 2 tablespoons (30 ml) of canola oil and sprinkle with salt.
  2. Roast in an oven preheated to 375°F (190°C), for 16 minutes, or until soft. Let cool.
  3. Put squash and remaining ingredients in a large salad bowl and gently mix together.
  4. Add the dressing (see recipe below) and toss gently.

* To make caramelized onions, cook them very slowly over a low heat in a frying pan with a little canola oil until they acquire a rich, brown colour.

Dressing

  1. To make the dressing, combine all of the ingredients and whisk together well.

Serves 6-8