Fall Harvest Quinoa Salad

Dressing:
tahini 2 tbsp
balsamic vinegar 1 tbsp
grapeseed oil 1 tbsp
garlic clove or 2
cumin seed .5 tsp
cinnamon 1 tsp
grated nutmeg .5 tsp
salt and pepper to taste

Salad:
quinoa dry 1 cup
water 1.5 cups
14oz can kidney beans drained
whole butternut squash
nice tart apple
pumpkin seeds
salt to season

This will do six servings for me as a light lunch.

It's ok to mix everything while the squash and quinoa are hot.

So good cold the next day.

Look at all that nutrition!

Serving Size: 6 servings

Start by heating the over to 400 degrees.

Slice the butternut squash lengthwise and scoop out the guts. Now slice the halves into inch thick strips. Toss in a bowl with a drizzle or a spray of grapeseed oil. Put them on a foil or parchments covered baking tray and bake for 15-20 mins... they are done when the edges are lightly browned. They may need more time if the squash was large.

Cook quinoa by first soaking it for a couple of minutes and rinsing it once or twice. Add 1.5 cups of water and a dash or two of salt. Cook in a medium saucepan over high heat until boiling, then reduce heat to simmer and cover. Cook covered for 15 minutes.

While those two are cooking, make the dressing.

Toast cumin seed in a pan, keep the seeds moving until they are lightly browned and fragrant. Grind them in a mortar and pestle with the garlic, nutmeg and cinnamon. Set aside.

In a large bowl, add the tahini, grapeseed oil, balsamic vinegar, and spiced garlic paste. Whisk until well blended. Add salt and pepper to taste. Dressing complete!

If you haven't already, drain the kidney beans and chop the apple into bite sized bits.

When the squash is done. Let it cool a spell and then remove the peel. Chop it into bit size pieces.

When the quinoa is done, fluff it up. Put it in the large bowl with the dressing, and add the beans, apple and squash pieces and pumpkin seeds. Toss it all together so that the flavors are evenly blended. Season to taste.

Enjoy!