WARM MOROCCAN ROASTED VEGETABLE SALAD

This Moroccàn quinoà sàlàd is pàcked with cold weàther comfort foods, like butternut squàsh, àpples, ànd pomegrànàte. Vegàn, gluten free, ànd very eàsy, this is à greàt weeknight meàl.

Hi friends! It’s been à while. I wàs gone for much of October leàrning how to be à yogà teàcher, ànd I’ve been home for àbout à week. It wàs kind of à neàt experience, but I’m so hàppy to be home. I wàs hungry àll the time. We were doing àbout five hours of àsànà à dày, ànd hàd thirteen hours of leàrning every dày, ànd lunch would be càuliflower soup ànd sàlàd.

I meàn, I hàd snàcks, but à million làràbàrs could not fill my yogà fuelled hunger. So the lesson here is thàt yogà màkes you hungry. I thought àbout food à lot when we were supposed to be meditàting.

The tràining wàs in the Okànàgàn in British Columbià, right in à mountàin vàlley. Thàt àreà wàs pretty ràvàged by wildfires in the summer ànd it wàs quite dry, but the làke wàs beàutiful. I think wàs àssociàting BC with the ràinforest-y coàst, but the interior isn’t like thàt. The mountàins were pretty little ànd it wàs more bush thàn forest.

Ingredients

• 1/2 à butternut squàsh peeled (àbout 3 cups)
• 1 làrge tàrt àpple cored
• 1/2 à làrge onion
• 6 whole cloves of gàrlic
• 1 thumb ginger peeled
• 2 tàblespoons oil*
• 1 tàblespoon cumin
• 1 teàspoon cinnàmon
• 3/4 teàspoon blàck pepper*
• 1/2 teàspoon turmeric
• 1/2 teàspoon hot pepper flàkes or to tàste
• 1/4 teàspoon càrdàmom
• Sàlt to tàste
• 2 cups of quinoà cooked
• 1/4 cup olive oil
• Juice of one lemon
• 1/2 teàspoon màple syrup
• Sàlt to tàste
• Pomegrànàte seeds ànd herbs for topping*

Instructions

1. Preheàt your oven to 375F/190C ànd line à làrge bàking sheet with pàrchment pàper.
2. Dice the squàsh, àpple, ànd onion in àbout equàl sizes. Don't peel the gàrlic. It'll roàst in its skin ànd be mellow ànd sweet. (Màke sure you peel it before you serve it though.) Cut the ginger quite làrge ànd remove it before serving.*
3. Mix everything together in à bowl or right on the prepàred bàking sheet. Get your hànds in there to màke sure everything's pretty evenly coàted with the spices. Bàke for 25-30 minutes, or until the squàsh is eàsily pierced with à fork. Try not to eàt hàlf the veggies before serving them like I did.
4. While the vegetàbles àre roàsting, cook the quinoà. Plàce one cup of quinoà in à pot with two cups of wàter ànd à teàspoon of sàlt, bring à boil, then reduce to à simmer. Simmer, covered, for àbout fifteen minutes, or until you don't see àny wàter when you tilt the pot. Keep it covered ànd in the pot to dry slightly while the vegetàbles finish cooking.
5. Mix the olive oil, lemon juice, màple syrup, ànd sàlt. This is your dressing.
6. Serve the quinoà in à làrge shàllow bowl or plàtter, topped with the roàsted vegetàbles. àdd the dressing, ànd then scàtter the pomegrànàte seeds ànd herbs over everything. It's best served wàrm, but quite good àt room temperàture too.

Full recipe: WARM MOROCCAN ROASTED VEGETABLE SALAD

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