Fall Quinoa Salad

INGREDIENTS

• 2 cups Kabocha squash peeled and cut into small pieces

• 2 tablespoons of cooking oil

• Salt/pepper

• 2 cups of quinoa with vegetable broth

• 1 teaspoon greek seasoning 

• 1/2 cup green onions diced

• 3 handfuls arugula 

• 1 cup toasted pumpkin seeds

  Dressing:

• 3 roasted garlic cloves

• 2 lemons juiced (1/2 cup)

• 1/2 cup olive oil

• 2 tablespoons tahini

INSTRUCTIONS

1. Saute squash in a skillet with 2 tablespoons of cooking oil  salt/pepper

2. Cook quinoa with vegetable broth and1 teaspoon of greek seasoning 

3. Dressing: Blend all dressing ingredients in a blender and pure until creamy.

4. Toss all salad ingredients together and serve with dressing.

NOTE: You can also use Delicate squash for this recipe: slice them in half remove seeds, slice into  1/2 m0one shapes, lay on a baking sheet and bake at 400 until crispy