Meatless Monday Roasted Butternut Quinoa Bowl

Welcome to the 32nd installment of Meatless Monday with Mindy!

Today was a beautiful day in NE Ohio with temperatures reaching into the mid 50's and the notoriously elusive Cleveland sun actually shining.  Kidlet #1 and I took advantage of the day and took a walk. First, it was too pretty of a day to pass up a chance to get outside, but mainly because Kidlet #1 is now officially past her due date. At this point she is getting anxious to deliver and is trying anything she can to try to move things along. 

After our walk I invited her to stay for lunch and to help me put together tonight's Meatless Monday meal. The dish I made today was inspired by the ingredients listed on the 'specials' chalkboard at a local organic restaurant that My Honey and I went to after church on Sunday. Neither one of us ordered it, but the combination sounded so good I just had to try and create it. Although the original had meat and cheese in it, I wanted to recreate the dish eliminating both of those ingredients. (And, by the way, the dish My Honey had also tasted fantastic, so I'll be working on trying to recreate that one as well!)

I hope you enjoy it.

Roasted Butternut Quinoa Bowl

This recipe is really simple to put together. 

This dish is good warm or cold.  Serves 2

2 cups of cooked quinoa

2 cups roasted butternut squash

1/2 cup dried cranberries

1 1/2 Wildtree Chive and Onion seasoning 

(OR 1 tsp dried chives and 1/2 tsp onion powder)

1 tsp dried parsley

1/2 tsp dried thyme

pepper to taste

1/2 cup candied walnuts

1 TB Tangerine Balsamic Vinegar 

To make the quinoa add 1 cup of dry quinoa to 2 cups of boiling water and a dash of salt. Simmer for about 15 minutes until liquid is absorbed. This will make about 3 cups of quinoa.

To roast the butternut squash take a peeled and cubed squash, about 4 cups, (or you can use frozen) and bake on a baking sheet lightly oiled at 375°F until golden brown.

To make the candied walnuts, add 1/4 cup of sugar and 3/4 cup of chopped walnuts and a dash of salt to a pan. Stir over a medium heat until the sugar is melted and coats the walnuts. Spread out on waxed paper to cool, then break apart.

Add the quinoa, butternut squash, cranberries and seasonings to a bowl and mix well. Drizzle the tangerine vinegar and mix again. Top with the candied walnuts and serve warm.

Enjoy!