Day 6: Ginger Roasted Squash Salad Over Quinoa

There are a few things in the world of cooking that, despite all that I try, I just cannot seem to do.  Bake a decent cake, make rice, and apparently make quinoa.  After my second failed attempt to make the quinoa for this dish, I eventually resigned to the mushy grain, added some olive oil to help separate it out, and found out, through the wonderful world of the internet, that this is a common problem.  So I felt less bad and went on with the salad.  The result is an earthy, healthy, winter salad full of vitamins, proteins, and winter squash with a touch of ginger.  


1 cup quinoa, pre-cooking

3 cups butternut squash, cubed

vegetable stock

1/2 tablespoon brown sugar

1 teaspoon white sugar

1 teaspoon salt

1/2 teaspoon ginger

1/4 teaspoon cinnanom

1/8 teaspoon cardamon

1/8 teaspoon cloves

3 tablespoons pecans, crushed

3 tablespoon olive oil

1/2 tablespoon rice vinegar



Cook the quinoa according to your brand, adding in the brown sugar and using vegetable stock instead of water.

Preheat the oven to 400 degrees.  Meanwhile, combine the rest of the dry ingredients into a bowl.  Cover the bottom of a pan to cook the squash in with 2 tablespoons of olive oil.  Add the squash and sprinkle the dry ingredients over the top.  Cook until soft, about 20-30 minutes, turning over the squash on occasion.


When the quinoa is done, place in a large bowl, add the roasted squash, spinach, pecans, the remaining olive oil and the vinegar.  Toss and serve either warm or cold.