Preparation time:
5 minutes
Cooking time:
5 minutes
Makes:
6 Adult Sized Servings

Recipe by Eshun Mott, Photo by Maya Visnyea
Ingredients

½ cup quinoa
¼ cup olive oil, divided
1 lb (454 g) peeled butternut squash, cut into 1-in. pieces
¼ tsp smoked paprika
¼ tsp + a pinch salt, divided
3 tbsp apple cider vinegar
3 tbsp tahini
1 tsp honey
1/8 tsp pepper
4 cups baby arugula
2 tbsp chopped Italian parsley
¼ cup roasted pepitas (hulled pumpkin seeds)

Instructions

Bring a medium pot of water to a boil over high heat. Add quinoa and cook for 8 to 10 min or until tender. Drain in a fine-mesh sieve. Place sieve over empty pot on turned-off (but still warm) burner. Cover with a kitchen towel and let steam 5 min more or until quinoa is dry and fluffy. Heat 2 tbsp olive oil in a large frying pan over medium-high. Add squash and sauté for 8 min or until squash is browned and tender. Add smoked paprika and ¼ tsp salt and sauté 1 min longer.
Combine cider vinegar, tahini, honey and olive oil in a bowl and whisk until uniform. Season with pinches of salt and pepper.
Place arugula in a serving dish and add quinoa. Spoon over ½ of dressing and toss to combine. Add cooked squash, parsley, pepitas, and drizzle with remaining dressing.

Tip:
The consistency of tahini differs from brand to brand. Whisk in a little water if the dressing seems too thick.
Nutrition (per Serving)

calories
252
protein
6 g
carbohydrates
76 g
fat
17 g
fibre
4 g
iron
3 mg
sodium
122 mg

The post Sautée...