Balsamic-Roasted Acorn Squash With Beet Quinoa - cooking recipe

Ingredients

2 None beets, trimmed and washed
1 small acorn squash, seeded and cut into 6 wedges
1 1/2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 cup white quinoa, rinsed and drained
1 small red onion, thinly sliced
1 clove garlic, crushed
1/2 cup loosely packed flat-leaf parsley leaves, finely chopped
1/2 cup toasted walnuts, finely chopped

Preparation

Preheat the oven to 425\u00b0F. Wrap each beet in foil and place on a baking pan. Bake for 1-1/2 hours, depending on the size, until tender. Set aside cool. Wearing disposable gloves, peel the beets and cut into thin wedges.
Meanwhile, place the squash on a baking pan. Drizzle with 1 tbsp each of the oil and balsamic vinegar and toss to coat. Season. Bake for 30-35 mins, until tender.
Cook the quinoa according to package directions. Cover to keep warm.
Heat the remaining 1/2 tbsp oil in a small skillet on medium heat. Cook the onion, garlic and remaining 1/2 tbsp balsamic vinegar for 5 mins, until the onion softens. Add to the quinoa with beet wedges, parsley and walnuts. Stir to combine and to color the quinoa.
Spoon the beet quinoa on a serving platter. Top with roast squash and serve.