Butternut Squash & Cauliflower Quinoa

Adapted from Paige Adams


For quinoa
2 cups peeled & cubed butternut squash
1 pound cauliflower trimmed and cut into florets (about 2 cups)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1-1/2 cups water
3/4 cup quinoa
2 scallions thinly sliced
1/4 cup crumbled goat cheese
1/4 cup chopped pistachios, or other nuts
2 tablespoons sunflower seeds
1 tablespoons fresh chives
2 tablespoons torn fresh mint

For vinaigrette
Juice of 1 lemon
1 garlic clove, or up to one green garlic stalk, minced
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt


Preheat the oven to 400 degrees F.

Toss the squash and cauliflower with olive oil, salt and pepper on a sheet pan and spread into a single layer. Roast for 25-30 minutes until the squash is tender and the cauliflower is starting to brown.

Bring water and quinoa to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes. In a large bowl, combine the quinoa, squash, cauliflower, scallions, goat cheese, pistachios, sunflower seeds, chives and mint.

In a small bowl, whisk together the lemon juice, garlic, cumin, salt, pepper and olive oil. Stir the vinaigrette into the quinoa.