For a quick protein boost, stir in half a cup of cooked shelled edamame per serving.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- 1 acorn squash (unpeeled), seeded and cut in 6 wedges
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 cup quinoa , rinsed
- 1 cup sodium-reduced vegetable broth
- 2/3 cups Creamy Tahini & Turmeric Dressing (recipe in Method)
- 1 cup pecan halves
- 1 1/2 cup packed arugula
- 1/2 cup pomegranate seeds
Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Arrange squash on prepared pan; drizzle with oil and sprinkle with salt, tossing to coat. Roast for 20 minutes; turn over. Continue to roast until fork-tender, about 10 minutes.
Meanwhile, in saucepan, bring quinoa and broth to boil over high heat. Reduce heat to medium-low; cover and simmer until quinoa is tender and no liquid remains, about 15 minutes. Remove from heat; drizzle with 1/3 cup of the Creamy Tahini & Turmeric Dressing. Fluff with fork; let cool completely. Set aside.
In dry skillet, toast pecans over medium-high heat, stirring often, until fragrant, 3 to 8 minutes. Transfer to small bowl; set aside.
Divide squash among plates; spoon quinoa over top and top with arugula. Drizzle with remaining Creamy Tahini & Turmeric Dressing; sprinkle with pecans and pomegranate seeds.
Makes 3 entrées or 6 side servings.
Nutritional facts Per side serving: about
- Fibre 6 g
- Sodium 260 mg
- Sugars 10 g
- Protein 9 g
- Calories 405
- Total fat 30 g
- Potassium 758 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 35 g
- Iron 21
- Folate 28
- Calcium 10
- Vitamin A 7
- Vitamin C 30