AS SEEN ON GLOBAL NEWS – Quinoa is not only nutritious, but also great for a make-ahead meal. Its taste and texture make it perfect for lunch the next day as there’s nothing to go soggy.
Preparation Time: 15 minutes
Roasting Time: 30 minutes
3 cups (750 mL) peeled bite-size chunks, Ontario Butternut Squash (about 2 lb/1 kg)
1 tbsp (15 mL) each olive oil and Ontario Maple Syrup
1/2 tsp (2 mL) each salt and ground cumin
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) quinoa
2/3 cup (150 mL) slivered Ontario Red Onion
3 tbsp (45 mL) each lemon juice and olive oil
1 clove Ontario Garlic, crushed
1/2 cup (125 mL) chopped fresh Ontario Mint
1/4 cup (50 mL) each coarsely chopped hazelnuts and dried apricots
2 tbsp (25 mL) pumpkin seeds (pepitas)
In large bowl, stir together squash, oil, maple syrup, salt, cumin and cayenne. Place on baking sheet. Roast in 400°F (200°C) oven for 15 minutes; stir and roast until tender, 10 to 15 minutes.
Meanwhile, in a sieve, rinse quinoa very well under cold water. Place in medium saucepan; cover with 1 cup (250 mL) water. Cover and bring to boil; reduce heat and simmer until quinoa is tender, about 15 minutes. If any water remains, drain. Cover quinoa and let stand for 5 minutes. Fluff with fork.
In large bowl, place squash, quinoa and red onion; let cool slightly.
Dressing: In small bowl, whisk together lemon juice, oil and garlic. Pour over salad. Add mint, hazelnuts, apricots and pumpkin seeds; toss to coat.
PROTEIN: 4 grams
FAT: 10 grams
CARBOHYDRATE: 26 grams
FIBRE: 3 grams
SODIUM: 156 mg