This dish is great to make in advance because it can be eaten warm or at room temperature.
Quinoa with Squash, Peppers & Figs
serves 4-6 as a side
1 c dry quinoa (this will yield 2-3 c cooked quinoa)
1 red bell pepper, cored and sliced into bite-size pieces
2 c butternut squash, peeled and cubed (I often buy pre-cut)
3/4 c chopped dried figs, stems removed ( I often use Mission figs)
olive oil for roasting
vinaigrette of your choice or simply olive oil and balsamic
salt & pepper
Preparation:
Preheat the oven to 425F. Spread the sliced peppers and cubed squash on a sheet pan. Drizzle generously with olive oil and sprinkle with coarse salt and freshly ground pepper. Roast for about 20 minutes or until the squash is fork-tender (this will depend on how big the cubes are, which can vary when buying pre-cut squash. Aim for approx 1-inch, bite size cubes.
Boil 2 c water and add the dry quinoa. Cook for about 20 minutes or until it’s tender and the water has been absorbed.
Meanwhile, chop the dried figs.
When the squash and peppers are done, toss in a bowl with the cooked quinoa and figs. Dress lightly with vinaigrette and season to taste with salt and pepper. Serve warm or at room temperature.
Bonus ideas: Use this recipe as a starting place! Be creative and make your own additions, perhaps pecans, pine nuts, cilantro, red onion or a different dressing (I’ve also made it with a spicy sesame-soy). Enjoy!
