Quinoa Salad with Lime and Roasted Butternut Squash

Quinoa Salad with Lime and Roasted Butternut Squash

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

6 tbsp olive oil, divided

1/2 tsp salt

1/4 tsp pepper

1 cup mixed wild and basmati rice (or whatever kind of rice you have or want to use)

1 cup quinoa (I assume the white kind, but you could use black or red. They never seem to get as fluffy as the white kind when I use them though)

4 cloves garlic, minced

3 tbsp thinly sliced fresh tarragon (or cilantro, or parsley if you prefer a more neutral flavour)

3 tbsp fresh oregano (or 1 1/2 tbsp dried)

2 tbsp grated lime rind (from about 2 limes – having a bit extra is good so you can adjust to taste before serving the dish. I like it with more lime because it actually tastes like something, as opposed to tasting like quinoa, aka nothing)

6 tbsp thinly sliced fresh mint

4 green onions, thinly sliced (green and white parts), reserving some of the green parts for garnish

2 tsp lemon juice

Instructions:

Roast the chopped butternut squash by tossing them with 3 tbsp of the olive oil, and the salt and pepper, then spreading them in a single layer on a parchment paper-lined baking sheet and roasting in an oven preheated to 400 degrees Fahrenheit. Cook for 20-25 minutes, or until tender.

Cook the rices as indicated on their packages (or single package if it’s a combined bag or box, or if you buy in bulk like a good little eco-minded cook check in with the internet on cooking times and water quantities, as it varies according to type of rice).

Bring 2 cups of water to a boil in a medium pot and add the quinoa. Reduce the heat to a simmer and let cook for 9 minutes (covered or uncovered – it doesn’t matter, but you save energy by covering it) and then drain it in a sieve. If you don’t have a sieve you’re going to have to be more careful with how much water you add, so once again, check the box label or ye olde internet.

Let both the rices and the quinoa cool and dry out before placing them in a very large bowl. You don’t want them soggy or your dressing will be diluted.

Add the remaining 3 tbsp olive oil in a small frying pan over medium heat. When hot add the garlic and stir for 30 seconds or until it starts to brown. Then add the tarragon (or parsley) and oregano and stir for another minute. If they start to burn take them off the heat. After 1 minute pour the entire contents of the frying pan – oil and all – over the quinoa and rice in the big bowl.

Now everything else goes in except the leftover green onions you set aside for a garnish, and toss in some extra salt and pepper to taste. No, I mean it. Taste it now!!! Add more lime zest or salt or more parsley or green onions or lemon juice. If you didn’t over-roast the butternut squash cubes they won’t turn to mush…and if you did, well, they’ll taste delicious anyway. A+. This salad is complete in itself and will last you for a whole lot of lunches if it’s just for you (which I encourage) and will go fast if it’s for a potluck or a side dish (which I also encourage, if a little less so). Take that, Atlantic salmon and other cheap forms of unsustainable protein. You can stay off my plate, thanks. Too bad the Globe & Mail insists quinoa is a poor source of protein.

Fortunately, others disagree.