Butternut Squash & Cauliflower Quinoa

Name: Butternut Squash & Cauliflower Quinoa
Yield: 4 servings
Ingredients: For quinoa; 2 cups peeled & cubed butternut squash; 1 pound cauliflower trimmed and cut into florets (about 2 cups); 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1-1/2 cups water; 3/4 cup quinoa; 2 scallions thinly sliced; 1/4 cup crumbled goat cheese; 1/4 cup chopped pistachios, or other nuts; 2 tablespoons sunflower seeds; 1 tablespoons fresh chives; 2 tablespoons torn fresh mint; For vinaigrette Juice of 1 lemon; 1 garlic clove, or up to one green garlic stalk, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon kosher salt

Serves 4

Adapted from Paige Adams

cauliflower winter squash

Method

1
Preheat the oven to 400 degrees F.
2
Toss the squash and cauliflower with olive oil, salt and pepper on a sheet pan and spread into a single layer. Roast for 25-30 minutes until the squash is tender and the cauliflower is starting to brown.
3
Bring water and quinoa to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes. In a large bowl, combine the quinoa, squash, cauliflower, scallions, goat cheese, pistachios, sunflower seeds, chives and mint.
4
In a small bowl, whisk together the lemon juice, garlic, cumin, salt, pepper and olive oil. Stir the vinaigrette into the quinoa.

From the farm's kitchen

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