1 cup quinoa (I used Inca Red but you can use any kind) cooked according to package instructions*
3 tbsp extra virgin olive oil, divided
kosher salt and black pepper
2 lb butternut squash, peeled and cut into ¾" cubes
5 oz baby spinach
1 clove garlic, sliced thinly
½ pomegranate, seeded
Instructions
Preheat oven to 425 degrees and spread cubed butternut squash on a baking sheet. Toss with 2 tbsp olive oil, salt and pepper to taste and roast, tossing halfway through, until golden brown and beginning to caramelize, about 35-40 minutes. Remove from oven and allow to cool slightly.
Toss quinoa with roasted butternut squash, spinach and top with pomegranate. Taste and adjust seasoning with salt and pepper, if needed. All ingredients can be made ahead, stored separately and eaten cold.
Recipe by Jackie Ourman at http://jackieourman.com/autumn-quinoa-bowl/