Quinoa with Roasted Butternut Squash
www.carolynsabsolutelyfabulousevents.com
This quinoa with roasted butternut squash is one of my favourite salads to make in the winter months when I am feeding a crowd. The dish looks really pretty
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Cooking tools:
- Oven
- Roasting pan
- Pan
- Saucepan
- Fork
- Measuring cup
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Measuring spoon
- Serving bowl
- Colander
Ingredients
- 1 cup/7oz/100g of red quinoa, rinsed
- 2 cups or 2 large handfuls of butternut squash, cut into bite sized pieces
- 1/4 cup or small handful of cranberries
- 1/4 cup or small handful of candied pecans
- 1/4 cup or small handful of pomegranate seeds
- 3 scallions, thinly sliced
- 2 cups or large handfuls of kale, stems removed and cut into large pieces
- one ripe pear, peeled, cored and cut into bite sized pieces
- olive oil
- 2 tablespoons balsamic vinegar ( a flavored vinegar such as pomegranate would be great here, I loved Olivetti in Darien, and I am devastated to see it has closed.)
- 1 teaspoon Dijon mustard
- salt
- pepper
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