Monday, October 10, 2011

Roasted Squash & Carrot Quinoa

These fall gems arrived in my CSA delivery.  On the weekend, my husband and a few of our good friends spent the day catching striped bass on a boat off Montauk point.  The growing baby in my belly kept me ashore, (I LOVE fishing so this baby better be cute ;-) and I cooked up the accompaniments for the evening feast. You may have read about the delicious apple and pear crisp, and the salad below offered a calm compliment to the star of the of menu, fresh stripped bass in a coconut curry sauce.  Recipe for bass to follow!

Roasted Butternut Squash & Carrot Quinoa Salad 
  • 1 butternut squash
  • 3 - 4 large carrots
  • 1 white onion
  • 1/2 log of goat cheese
  • 1 cup dry quinoa 
  • Fresh Sage
  • Handful of arugula or other greens
  • Salt, Pepper and Olive Oil
  • Pre heat over to 375
  • Peel, chop and cube the butternut squash and carrots
  • Finely dice the onion
  • Toss the onion, carrots and squash with 1.5 tablespoons of olive oil, 5-6 torn sage leaves, salt and pepper
  • Roast in the oven for 35-45 minutes until tender
  • Meanwhile, prepare the quinoa as instructed
  • When the quinoa is finished, toss with 1/2-1 tablespoon of olive oil to break it up
  • After the veggies are roasted, mix the quinoa, veggies, washed greens and goat cheese to coat
  • Serve!
About Quinoa
Quinoa is a super food.  High in protein, gluten free and rich in 8 essential amino acids like lysine, Quinoa really is the ultimate grain.  It's also delicious.

1 comment:

  1. This looks delicious and easy to make. Must try and I have a feeling the whole family will love it


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