Recipe by Eshun Mott, Photo by Maya Visnyea
Ingredients
-
1/2 cup
quinoa
-
1/4 cup
olive oil
, divided
-
1 lb
peeled
butternut squash
, cut into 1-in. pieces
-
1/4 tsp
smoked paprika
-
1/4 tsp
salt
-
pinch
salt
-
3 tbsp
apple cider vinegar
-
3 tbsp
tahini
-
1 tsp
honey
-
1/8 tsp
black pepper
-
4 cups
baby
arugula
-
2 tbsp
chopped
Italian parsley
-
1/4 cup
roasted
pepitas
, (hulled pumpkin seeds)
Instructions
- 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)
- Calories
- 252,
- Protein
- 6 g,
- Carbohydrates
- 76 g,
- Fat
- 17 g,
- Fibre
- 4 g,
- Sodium
- 122 mg.
Tip:
The consistency of tahini differs from brand to brand. Whisk in a little water if the dressing seems too thick.