About the Recipe
Who doesn't love a salad filled with intact grains, fiber, and immune boosting spices. Great paired with some chicken for a higher protein meal or as is.
Ingredients
2 cups baby arugula
minced fresh red chile
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
2 teaspoons minced red onion
3 tablespoons pear vinegar or cider vinegar
1 scallion sliced
1 cup no-chicken or vegetable broth
1/2 cup quinoa
1/8 teaspoon ground turmeric
1 clove garlic finely chopped
2 teaspoons finely chopped fresh ginger
1 firm ripe pear sliced into 8 wedges
1/4 teaspoon crushed red pepper
1/2 teaspoon ground pepper divided
1/2 teaspoon salt divided
5 tablespoons extra-virgin olive oil divided
3 cups diced peeled butternut squash (1/2-inch pieces) peeled
Preparation
Preheat oven to 400 degrees F.
Toss squash in a large bowl with 1 tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool.
Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
Fold arugula into the squash and pears and serve over the quinoa.