Fall Roasty Toasty Quinoa Salad
There are a million variations on this salad and it can eaten in all seasons. Since we are in winter, we are making a salad that relies on roasted vegetables. Roasting makes them delicious any tie of year.
Note that the quinoa must be cooked until it begins to pop, or the nutritive value will be wasted.
Serves 4
1 cup quinoa, rinsed well
2 cup butternut squash, peeled and cubed
1 each red and yellow bell pepper
5-6 roma or campari tomatoes
6 scallions
Ample amount of roughy chopped Parsley
Lemon juice
Olive oil
Salt and pepper
Preheat oven to 350.
Bring 2 quarts of water to a boil.
When boiling add the quinoa and stir. When the water comes back to a boli, lower heat to a brisk simmer and continue to cook for about 25 minutes or until the quinoa “pops”
When the quinoa is cooked, drain and strain well. Put in a bowl.
Meanwhile, let's roast the veggies.
Separate the green parts from the white pars of the scallions. Cut the green into small rings and reserve, Remove the root end from the white part and discard. .
Toss the butternut squash, scallion white and tomatoes with a little oil and roast until for about 25 minutes or until the tomato skin is blistering.
Roast and peel the peppers.
Roughly Chop the tomatoes, scallion whites and peppers.
Toss the cooked quinoa with the roasted veggies, a generous amount of chopped parley and the scallion greens.
Dress with fresh lemon juice, olive oil, salt and pepper to taste.
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