Autumn will soon leave us, so why not commemorate this beautiful season by adding the colors of fall to your plate? Butternut squash, noticeable by its vibrant yellow color, packs one of the highest amounts of vitamin A, a natural antioxidant. Arugula (salad rocket) introduces a peppery green to your dish, while also providing high levels of Vitamin A and C and other essential nutrients. Quinoa is an excellent source of fiber, which promotes satiety and weight loss. Additionally, it's a complete protein, so it provides the amino acids your body needs. The red quinoa variety brings a certain warmth both on the plate and in the belly!
Roasted Butternut Quinoa
- 1 mature butternut squash
- 1/2 cup of cooked red quinoa* (no salt added)
- 1/2 cup of cooked white quinoa* (no salt added)
- 3/4 cups of arugula, loosely chopped
- 1/2 cup of feta cheese, diced
- 3 oregano sprigs
- 1 medium sized onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 to 2 tablespoons of olive oil, optional
- *Tip: For added flavor, I always add about 2 cloves of garlic to the boiling water when preparing the quinoa.
Wash and peel the butternut squash, then dice into about 1-inch cubes. Place into a baking dish and rub with minced garlic, salt (as desired) and about 2 tablespoons of olive oil. Loosely mix in oregano sprigs and diced onion. Roast in the oven uncovered at 350 degrees Fahrenheit for about 15 minutes or until it's a light golden brown and very soft. Remove and set aside.
In a large bowl, mix cooked quinoa, arugula and feta cheese. Add in the butternut squash mixture. Add 1 to 2 tablespoons of oil if desired.
Serve hot or warm and enjoy!
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