Red Quinoa with Dates, Pine Nuts and roasted Butternut Squash

Butternut squash is my favourite autumn vegetable (oh dear, I admitted we're moving away from summer).  The roasting process intensifies the flavour of this delicious harvest squash, making it absolutely irresistible - not to mention full of nutrients, including beta-carotene, vitamin C, potassium, fibre and folate.

I like serving health building quinoa alongside a meal as a substitute for the customary rice or potato.

Red Quinoa Salad with Dates, Pine Nuts and roasted Butternut Squash

• 1 cup red quinoa, rinsed
• 1 medium size butternut squash, roasted and cubed
• 1/3 cup dried pitted dates, chopped
• 1/4 cup pine nuts
• 2 green onion, chopped

For the Roasted Butternut Squash:

Preheat oven to 350 F.

Cut squash in half lengthwise.  Using a spoon, remove seeds and set the seeds aside for drying (you can use them another time in a different recipe - they're delicious - or, allow them to dry and use them in this recipe instead of the pine nuts).

Cut seedless squash into smaller pieces and place in a baking dish.  Drizzle generously with olive oil and sprinkle with sea salt and cracked pepper (I also like to add other spices from time to time, such as sweet chili powder - lovely). 

Place squash in oven for about 35 minutes or until it is just tender but not overdone.  Allow squash to cool before cutting into cubes and discarding the skin.

For the Quinoa:

Place rinsed quinoa and 2 cups of water in an uncovered pot on the stove. Heat until it comes to a boil, then cover the pot and reduce heat to lowest setting for 12-15 minutes (or until most of the water has evaporated). Allow quinoa to cool and transfer to serving bowl.  Add cubed squash, dates and pine nuts to quinoa, mixing gently to combine.   Sprinkle with green onion to finish.

Serves 4-6

Photos by Trinity Nutrition