Jeweled Quinoa Salad
- 1 cup butternut squash, cut into small chunks
- 1 cup peeled beets, cut into small chunks
- 1/2 cup chopped onion
- 1-2 Tbs olive oil
- 1 cup dry quinoa
- 1/2 tsp oregano
- 2 cups water
- 2 Tbs good quality olive oil
- 3 Tbs white balsamic vinegar
- 1 handful torn arugula
- salt and pepper to taste
- pomegranate arils
- crumbled feta
Preheat oven to 400ºF.
Place squash, beets, and onion on a baking sheet and drizzle with olive oil. With your hands, toss the vegetables to coat, sprinkle with salt and pepper and place into the oven for about 25 minutes, or until tender. Check at the 15 minute point and stir.
As vegetables are roasting, place 2 cups of water into a medium saucepan and bring to a boil. Measure the dry quinoa into a mesh strainer and rinse. Place quinoa into the water and reduce heat. Cook according to the directions on the side of your package.
When quinoa is done, remove from heat and allow to cool.
Remove vegetables from the oven and allow to cool.
Combine the vegetables and about 3/4 of the cooked quinoa, stirring gently to combine. Add a handful or two of arugula. Drizzle with olive oil and white balsamic vinegar and stir again to combine. Chill until ready to serve.
When ready to serve, sprinkle with pomegranate arils and crumbled feta.