Roasted Squash Quinoa Bowl RecipeIngredients3 1/2 oz. quinoavegetable broth (double the amount of quinoa)2 cups butternut squash, cubed small4 tbsp olive oil1 onion, julienned2 garlic cloves,minced1 tsp. cumin seeds1 tbsp ginger powder½ tsp turmeric powder¼ tsp chili powder2 garlic cloves, mincedSalt and pepper, to tasteZest and juice of 1 lime½ cup sliced almonds1 red bell pepper cooked and peeled1 piece crottin cheese1 lime cut in wedgesDirectionsRinse the quinoa under cold running water, then place in a pan covered with broth, over medium heat until boiling. Simmer for 10-15 minutes, until liquid is absorbed and quinoa is tender. Fluff with a fork, reserve warm.Heat oven to 350°F.In a large bowl, toss the squash or pumpkin with 1 tbsp olive oil, the chili powder, salt and black pepper. Place in an baking tray and bake about 30 minutes, stirring once, until tender and golden. Reserve warm.Sautee the onion and the garlic in a pan with 1 tbsp olive oil until tender, then add the cumin seeds, ginger powder, turmeric powder, chili powder, salt and black pepper. Sautee one more minute and reserve. Cook for 1 minute and set asideDivide the cooked quinoa in 4 bowls, cover with the pumpkin, the red bell pepper cut in cubes, the onion mixture, the almonds and the goat cheese cut in small pieces.For the dressing, whisk 2 tbsp olive oil and the zest and lemon juice, drizzle over the quinoa bowls or serve on the side.This recipe is found in:Recipes by Course or Meal: Appetizers and Side Dishes, Main CoursesRecipes by Occasion: Thanksgiving RecipesRecipes by Cuisine: American Recipes Recipes by Season: Fall Recipes