Mexican Style Red Bean Quinoa Salad

Preheat the oven to 425 degrees F. Prepare your squash. Peel the skin off and chop it in half lengthwise, scooping out the seeds and pulp. Chop your cleaned squash into bite-sized cubes. Toss the cubes in the olive oil, salt and pepper. Spread the coated squash bites out on a baking sheet and place the sheet in the center of the oven. Roast the squash for 15-20 minutes, flipping halfway through.

While the squash is roasting away, start cooking your quinoa by placing the water to boil. When the water is boiling, add your quinoa and reduce to a simmer. Cover the pot and let the quinoa cook for 8-10 minutes until it has absorbed the water and is nice and fluffy.

Set the cooked quinoa aside and let it cool for 5 minutes. When the quinoa is cooled, add your beans, onion, vinegar and spices. Toss to combine the ingredients. Add your butternut squash and fluff the quinoa to coat the squash.

Serve your quinoa salad over a bed of mixed greens and drizzle with balsamic vinegar.

Makes 3 generous salads.