roasted butternut and quinoa with spicy lime vinaigrette

Ingredients

1 shallot
1 clove garlic
1 jalapeño, seeded
3 limes
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup extra virgin olive oil
1/2 cup roasted pumpkin seeds
1 lbs roasted butternut squash
1 cup quinoa
1 1/2 cups water
15 oz white beans, drained
1/4 cup cilantro leaves, roughly chopped

Directions

In a small food processor, combine the shallot, garlic, jalapeño, lime juice, salt, black pepper, and olive oil. Set aside.

Rinse the quinoa well. Drain.

Heat a medium saucepan over medium-high heat. Add quinoa and stir constantly. Cook until dried and then toasted (about 5 minutes).

Add the water or stock. Once it comes to a boil, reduce the heat to a simmer. Cover and cook until the quinoa is tender and the liquid is absorbed (about 15 minutes).

Turn off the heat but keep covered for another 5 minutes.

Uncover and fluff with a fork.

Combine quinoa, squash, white beans, half of the pumpkin seeds, and half of the cilantro. Drizzle with the lime dressing and toss. Garnish with remaining pumpkin seeds and cilantro.