1 lb diced butternut squash

1 ½ T coconut sugar
1 ½ T balsamic vinegar                    
1 T olive oil                                                          
1 ½ t kosher salt                                                

1 C quinoa, rinsed
2 C water                                             

diced red pepper
green onion
diced jicama
sliced almonds, pecans, or pine nuts
green onions                     

Dressing:
¼ C olive oil
1 ½ T red wine vinegar
½ t kosher salt, 1 t dill weed, 3 T chopped fresh parsley
1/8 t pepper

Toss together the squash and next 4 ingredients in bag or bowl.  Spread on sprayed, foiled baking sheet.  Bake at 400 until tender
~35 minutes. Bring the quinoa and water to a boil in saucepan.  Simmer 15 min. or until liquid is gone.  Cool.

Stir together cooled squash, quinoa, and whatever you wish of the optional ingredients.  Stir together the dressing ingredients and toss with the salad.  Serve chilled or at room temperature. Serves 8.

 

Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch.