i'm in the camp that eating something good for you should also be a pleasure. i also favor dishes appealing to all eaters--vegetarians, vegans, and those abstaining from gluten included. this quinoa salad fits the bill deliciously. the idea was born after receiving a sweet note from my friend, laina. she claimed i came to mind while she was eating quinoa and maybe it was because she thought of me as a rich, exotic source of omegas. it may be the best compliment i've ever received, though one i felt obligated to earn. quinoa has an earthy, nutty flavor and a barely detectable crunch. butternut squash, with its voluptuous figure and flavor to match, is the ultimate partner. fall staples come in to tie them together--maple, coriander, thyme, toasty walnuts, cranberries, and sherry vinegar. its served at room temperature, so its ideal for sharing...with anyone and everyone.
quinoa salad with maple roasted butternut squash & walnuts
(serves 10 as a side dish)
4 - 5 cups butternut squash (from an 8-10 pound squash), peeled and chopped in 1-inch cubes
3 tablespoons maple syrup
1/4 + 1/3 cup extra virgin olive oil
2 teaspoons ground coriander
1 tablespoon fresh thyme leaves
2 cups quinoa (red or white), rinsed until the water is clear
1 cup walnuts, toasted and coarsely chopped
1 cup dried cranberries (or pomegranate arils, if available)
1/4 cup flat leaf parsley, finely chopped
1 tablespoon finely grated orange zest
3 tablespoons orange juice
2 tablespoons sherry vinegar (or substitute white wine vinegar)
kosher salt & pepper
preheat oven to 400 with a rack set in the middle of the oven. combine the maple syrup, thyme leaves, 1 teaspoon of ground coriander and 1/4 cup of olive oil in a medium mixing bowl. whisk the ingredients to combine. place the butternut squash in a large roasting pan and drizzle the maple syrup mixture over it. toss together with your hands so that the squash gets evenly coated. season with 2 teaspoons of kosher salt and several grinds of black pepper. roast for 40-45 minutes, stirring at 15 minute intervals, until the squash is tender but holds its shape. cool in the pan set on a rack.
place 4 cups of water in a medium saucepan (that has a fitted lid) with 1 teaspoon of kosher salt. bring to a boil. add the quinoa, return to a boil, and then lower the heat to medium-low. cover, and cook for 10-15 minutes, until the water has been absorbed. fluff with a fork and immediately spread the quinoa out on a baking sheet to cool to room temperature.
combine the orange zest, orange juice, sherry vinegar, and 1 teaspoon of ground coriander in a medium bowl. slowly drizzle in 1/3 cup olive oil while whisking. season with salt and pepper.
when the quinoa and butternut squash have cooled toss them together in a large bowl with the walnuts, cranberries, parsley, and orange juice dressing. make sure to scrape in any liquid that may be leftover in the butternut squash pan--it is delicious. season the salad with salt and pepper. serve at room temperature.
notes
* you can make this salad several hours (or even a day) ahead and store in the refrigerator. just wait until serving to add the walnuts and cranberries (or pomegranate), and make sure it comes to room temperature before you serve it.
* on a somewhat unrelated note, i once watched laina's childhood jack russel, odie, swallow a gopher whole. it still ranks as one of the most memorable things i have ever witnessed. odie may be the only creature who might scoff at this salad. gophers, man.