
Preheat oven to 350 degrees F.
Toss squash with 1 tablespoon oil. Season with salt/pepper, place on parchment lined baking sheet and roast for 20 minutes until just soft.
Set aside to cool.
Steam asparagus and chop.
Chop red pepper/tomatoes.
Press garlic.
Cook quinoa according to directions: 1 cup quinoa:2 cups water. Set aside. [Using frozen or leftover quinoa saves a bit of time].
Add ingredients for vinaigrette - balance of oil, 1 1/2 Tbsp., lemon juice, vinegar, garlic, maple syrup - to mason jar and shake vigorously.
Add salad ingredients to large bowl. Toss with dressing and serve.
Ingredients
Directions
Preheat oven to 350 degrees F.
Toss squash with 1 tablespoon oil. Season with salt/pepper, place on parchment lined baking sheet and roast for 20 minutes until just soft.
Set aside to cool.
Steam asparagus and chop.
Chop red pepper/tomatoes.
Press garlic.
Cook quinoa according to directions: 1 cup quinoa:2 cups water. Set aside. [Using frozen or leftover quinoa saves a bit of time].
Add ingredients for vinaigrette - balance of oil, 1 1/2 Tbsp., lemon juice, vinegar, garlic, maple syrup - to mason jar and shake vigorously.
Add salad ingredients to large bowl. Toss with dressing and serve.