Roasted Squash + Lemon-Tahini Quinoa

November 20, 2010

In preparation for making the transition from free-bird to working girl with an Ironman agenda again, I have been playing with a few quick recipes that will ease the transition come January when I find myself coming home from a long day at the office AND a 4 hour bike ride, starving, with dinner duties staring me in the face.

Never fear. Quinoa (and a few other nutritional staples) are here.

This recipe makes enough for two people to eat well for dinner, and to have plenty of quinoa salad left over to eat lunch (and maybe dinner) the next day. This being said, it keeps well, and is delicious used to add to simple soups, or salads after its debut for dinner.

My favorite autumn squash is delicata – I even roast a few extras to toss into salads or slap onto homemade pizza for evenings to come. I use toasted pepitas (pumpkin seeds) and goji berries here. Most goji (or wolfberries) are grown in China and can be tricky to find if you aren’t shopping at a natural foods store or gourmet grocer. Substitute golden raisins instead. – xo L

Roasted Squash + Lemon-Tahini Quinoa
  1. 2 delicata squash, sliced in half and seeded
  2. 2 cans cannelli beans, rinsed and drained
  3. 2 cups quinoa, rinsed
  4. 1/2 red onion, diced
  5. 1 cup pepitas, toasted
  6. 1/2 cup goji berries
  7. 1/4 cup chervil
  1. 1/4 cup tahini
  2. 1/4 cup fresh lemon juice
  3. zest of one lemon
  4. 2 Tbs good quality olive oil
  5. 2 Tbs hot water
  6. 1/2 tsp fine grain sea salt
  7. sriracha sauce and S + P (to taste.)
  1. Turn on the oven to 350 degrees. Place the delicata halves in a glass baking dish. Score the flesh of the squash and brush or drizzle a bit of olive oil over them. Salt and pepper and place them in the oven. Bake until the flesh can be pierced with a fork, about 45 minutes.
  2. Meanwhile, place quinoa in a small saucepan and cover with water (about 4 cups.) Place over medium/high heat and bring to a boil, cooking until all of the water is absorbed and little "halos" appear over the grain. They will be tender to the bite. Remove from heat and set aside.
  3. Place the goji berries in a small bowl and just cover with warm water. Allow to stand to rehydrate for about 10 minutes. Then rinse and drain.
Next, make the dressing
  1. Whisk together all of the above ingredients in a small bowl until well incorporated and smooth. It is important that the water is warm so that it loosens the tahini.
  2. In a large, broad bowl, combine the onion, beans, quinoa, pepitas and goji berries. Pour the dressing over the salad and toss to coat. Add a bit of sriracha and S + P to taste.
  3. Remove the delicata from the oven and spoon the quinoa salad into the squash middles. Eat with a nice green salad.

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