Happy Autumnal Equinox! Farmers markets are loaded with the end-of-summer goodies and the first of the fall vegetables. I love the earthy tastes of fall/winter squashes, beets, and root vegetables. To honor the equinox, I made a hearty salad of roasted fall vegetables, corn, beans, and quinoa. The recipe makes a big batch of salad, probably 8-10 servings as a side or 6 servings as a meal.
Roasted Fall Vegetable and Quinoa Salad
2 cups quinoa, rinsed thoroughly
3 1/2 cups vegetable stock
1 lb, 4 oz butternut squash, cut into 1/2″ dice
4 beets, cut into 1/2″ dice
1 red bell pepper, cut into 3/4″ dice
1 yellow bell pepper, cut into 3/4″ dice
2 medium red onions, cut into 1/2″ dice
2 tbsp olive oil
kosher salt and pepper
~1 tbsp rosemary leaves
1 can pinto beans, rinsed and drained
1 1/2 cups fresh corn kernels (or 1 can corn)
1/4 cup fresh parsley, chopped
2/3 cup extra virgin olive oil
2 tbsp honey mustard
3 tbsp lemon juice
1 tsp thyme leaves
kosher salt and pepper
5 oz. arugula, spinach and radicchio mix (or all arugula)
1. Preheat oven to 425F.
2. Prepare quinoa. Bring vegetable stock and quinoa to a boil. Reduce heat to low and cook until stock is absorbed. Remove from heat, fluff with a fork, and steam for 10 minutes. Spread on cookie sheet to cool.
3. While the quinoa cooks, chop the squash, beets, bell peppers, and onions. Mix with olive oil, salt, pepper, and rosemary.
4. Spread on baking sheet and roast in oven until tender and browned, 30-40 minutes. Remove from oven and cool on counter.
5. While vegetables are cooling, prepare dressing. Mix together honey mustard, lemon juice, salt, pepper, and thyme. Slowly blend in olive oil with whisk. Taste dressing and adjust flavors as desired.
6. Mix together quinoa, vegetables, chopped parsley, and dressing. Let sit at room temperature for 30 minutes to allow flavors to blend (yes, you can do this in the fridge as well).
7. Just before serving, gently mix in arugula mix. Enjoy!