Recipe by Eshun Mott, Photo by Maya Visnyea
, cut into 1-in. pieces
apple cider vinegar
, (hulled pumpkin seeds)
- Bring a medium pot of water to a boil over high heat. Add quinoa and cook for 8 to 10 min or until tender. Drain in a fine-mesh sieve. Place sieve over empty pot on turned-off (but still warm) burner. Cover with a kitchen towel and let steam 5 min more or until quinoa is dry and fluffy.
- Heat 2 tbsp olive oil in a large frying pan over medium-high. Add squash and sauté for 8 min or until squash is browned and tender. Add smoked paprika and ¼ tsp salt and sauté 1 min longer.
- Combine cider vinegar, tahini, honey and olive oil in a bowl and whisk until uniform. Season with pinches of salt and pepper.
- Place arugula in a serving dish and add quinoa. Spoon over ½ of dressing and toss to combine. Add cooked squash, parsley, pepitas, and drizzle with remaining dressing.
Nutrition (per serving)
- 6 g,
- 76 g,
- 17 g,
- 4 g,
- 122 mg.
The consistency of tahini differs from brand to brand. Whisk in a little water if the dressing seems too thick.