Winter Squash & Quinoa with Curry Lime Vinaigrette
- February 1, 2014
- Serves 4
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Ingredients
- -1 small acorn squash, peeled, seeds removed, and cut into cubes
- -1 red onion, chopped
- -1 small turnip, cubed, optional
- -8 oz. button or baby portobello mushrooms
- -3 1/2 Tbsp. extra virgin olive oil, divided
- -1 scant Tbsp. + 1/2 tsp. curry powder, divided
- -1 cup quinoa
- -2 med. cloves garlic, minced
- -1 Tbsp. finely minced ginger
- -2 Tbsp. lime juice (1 large lime)
- -1 Tbsp. olive oil
- -2 tsp. honey
- -3/4 - 1 tsp. salt for marinade, plus more to sprinkle on squash
- -2 Tbsp parsley, minced
- -1/2 cup raw cashews
Directions
- Step 1
- Preheat oven 400F. Line large baking dish with aluminum foil. Place squash, mushrooms and onion in dish, and toss with 1 1/2 Tbsp. olive oil, 1/2 tsp. curry powder, and sprinkle with salt and pepper. Cook 45-55 minutes, stirring halfway, until squash is tender and onions are beginning to brown.
- Step 2
- Meanwhile, place quinoa in pan with 2 1/4 cups of water. Cover and bring to a bowl. Then reduce heat to a simmer. Cook 15-20 minutes, until water is absorbed and quinoa is fluffy.
- Step 3
- Make ginger-curry vinaigrette by whisking garlic, ginger, lime, honey, 2 Tbsp. oil and salt (start with 3/4 tsp) in a bowl. Add scant Tbsp. curry powder. Stir in parsley.
- Step 4
- Place a small skillet over medium-high heat. Add cashews. Toast until browned and fragrant, stirring regularly.
- Step 5
- In a large bowl, combine quinoa and squash/veggie mixture. Toss with vinaigrette. Adjust salt and pepper, if needed. Top with cashews. Serve.
- Step 6
