This savory side dish works equally well with Sweet Potatoes or Winter Squash. You can serve this hot, or cold over a bed of salad greens. Make plenty and enjoy it both ways.
1 cup Quinoa (rinsed, or as instructed on package)
1 cup Vegetable stock (or water)
1 Orange (zested and juiced)
2-3 cups Sweet Potatoes (or Squash) in 1/2 inch dice
1/2 cup walnuts
Handful of Parsley (or cilantro), chopped
1 Lemon (zested and juiced)
1 teaspoon Garlic Chili Paste
1 teaspoon Dijon Mustard
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste
1. Combine Quinoa, stock, orange zest and juice in a small pot. Bring to a boil, then lower heat to simmer for 10-12 minutes until liquid is absorbed. Remove from heat.
2. Toss the diced Sweet Potato (or Squash) with olive oil, salt and pepper. Roast in a 375 oven for 30 minutes, until edges start to caramelize and the pieces are fork tender.
3. Dry roast walnuts in a pan with a few pinches of your choice of aromatics (powdered ginger, ground coriander, curry, cinnamon, etc) until golden brown. Set aside.
4. Whisk together all the Sauce ingredients, adjust flavors by adding a splash of orange juice or apple cider vinegar as you prefer.
5. Combine Sauce with the still warm Quinoa, roasted Sweet Potatoes, toasted Walnuts and chopped Parsley. Serve warm.
As as salad … serve chilled leftovers on top of a bed of salad greens and top with crumbled goat cheese.