Curried Quinoa Butternut Squash Salad September 12 2013

This is one of my favourite recipes. Use butternut squash or sweet potato. 

Curried Quinoa Butternut Squash Salad
1 cup quinoa, dry
1 cup vegetable broth
2/3 cup water
1 med onion, diced
1 med butternut squash or sweet potato cubed
3 tbsp olive oil
3 cloves garlic, minced
1 lemon
1 tsp honey or maple syrup
1 tsp curry powder
1 tsp ginger powder
1/2 tsp crushed red pepper
1/4 cup parsley, chopped
2/3 cup dried cranberries or raisons
1/2 cup chopped pecans
salt and pepper to taste

1. Cook quinoa in broth as per package instructions
2. Preheat oven to 425. Place diced onion and cubed squash on baking sheet with 1 tsp olive oil, salt and pepper. Toss with hands to coat. Roast for 20 minutes.
3. Meanwhile, heat a skillet and lightly toast the pecans, until fragrant.
4. In a large bowl whisk juice of lemon, 2 tbsp olive oil, syrup/honey, garlic, curry and ginger powder, crushed red pepper, salt and pepper to taste. Add squash mixture, pecans, cranberries and warm quinoa. Toss to coat.