Quinoa with Butternut Squash, Currants and Pear Vinaigrette

Quinoa is so yummy.  Paired with the roasted butternut squash and sweet currants make this dish extra special.  You can serve this as a main course vegetarian meal over a bed of lettuce, or as a side dish with your roasted chicken or fish.

This is how we do it…(that is a song that is stuck in my head  )

I purchased a bag of butternut squash that was already diced.  I had a little harder time finding the pear vinegar.  I finally found it at my beloved Nugget Market.  It is a pear infused white balsamic vinegar.  On the sweeter side and just a little thicker.  Oh so tasty.

In a medium sized saucepan add the can of chicken broth (or you can use vegetable broth if you want it to be a vegetarian dish) and one cup of water.  Bring to a boil then add the quinoa.  Let boil on medium high heat for about 15 minutes or until most of the liquid is absorbed.  Remove from heat and put the lid on.  Set aside.

Place the diced butternut squash on a foil lined baking sheet.  Lightly drizzle olive oil over the top and lightly season with salt and pepper.  Toss to coat evenly.

Place in a pre-heated 400 degree oven for about 12 to 15 minutes.  We want them to have just a little crisp to them and not be totally mushy.

Just showing you how small the butternut squash was cut.  Perfect bite sized.

Whisk together the oil and pear vinegar.  Lightly season with salt and pepper.  I can totally see myself getting addicted to this vinegar.  It has a great aroma and taste to it.

Fluff the quinoa with a fork.

In a large bowl toss all the ingredients together, tossing the vinaigrette into the mix.

Best if served chilled, but I thought it was delicious warm, too.  Enjoy!