2-lb butternut squash, trimmed, peeled and chopped into 1/2-inch cubes
2 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons salt, plus more for seasoning
1/4 t. ground cinnamon
1/4 t. paprika
1/4 t. cayenne pepper (optional)
1 cup red, buff or black quinoa, well rinsed
1 1/2 cups water or chicken broth
1 large shallot, chopped
2 cups arugula
Freshly ground pepper
1/3 cup pecan halves, toasted and roughly chopped
CARLADAN
This is our autumn "go-to" for dinners or gatherings. It makes a lot. So I would actually say 10-12 servings as a side dish. I use the tri-color quinoa. I also use 3-4 cups of baby arugula.The dish is beautiful, delicious and also healthy. I found this when my daughter was diagnosed with Celiac and I was looking for gluten-free recipes.
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