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- 2 pounds butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups red or white quinoa (4 cups cooked)
- 1/2 ounce cilantro leaves, roughly chopped
- 3 each green onions, sliced
- 2 each tomatoes, diced
- 1/4 cup roasted pepitas (small pumpkin seeds)
- Lemon Cumin Vinaigrette (recipe below)
- Lemon Cumin Vinaigrette
- 1 lemon, zested then juiced (about 1 floz juice)
- 1 fluid ounce white wine vinegar
- 1 each shallot, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 fluid ounces extra virgin olive oil
View Full Recipe at Former Chef
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