I sometimes go on food kicks…I will keep on making different dishes with the same ingredient.
So this week the acorn squash obsession continues, but you will thank me for this awesome obsession. This recipe is beyond amazing, so put the ingredients on your shopping list and make it, I promise you will not be disappointed.
Roasted Acorn Squash, Goat Cheese and Quinoa salad
1 cup quinoa
1 acorn squash, cut into wedges
2 tablespoons olive oil
1 red onion, cut into wedges
1 tsp harissa paste
1 tsp brown sugar
¼ cup (60ml) white balsamic vinegar
⅓ cup chopped cilantro
1 can chickpeas, drained and rinsed
goat cheese, crumbled, to serve
Cook quinoa according to package directions. ***I like cooking quinoa in chicken or vegetable stock or broth instead of water, it adds so much flavour.
Preheat oven to 425°F. Place the squash, harissa, brown sugar and half the oil on a baking tray and toss to coat.
Roast for 10 minutes. Add the onion and roast for a further 10–15 minutes or until acorn squash is tender.
Mix to combine the vinegar, sugar, cilantro, chickpeas and quinoa.
Top with acorn squash, onion and goat cheese to serve.
Inspired by Donna Hay