Moroccan-Style Winter Squash Salad

Recipe by Tania Burr

2/3 cup quinoa, uncooked
1 -2 cups Winter Squash, equivalent to 1 medium squash or two small.  
1 15.5oz can of chick peas, rinsed
1 cup fresh parsley, washed and chopped
½ - ¾ cup red or sweet onion, finely chopped
Spinach or kale (optional), thinly chopped
Salt 

Dressing
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp honey or agave
1 tsp prepared mustard (yellow or Dijon)
1-2 tsp Harissa Moroccan hot sauce (or other hot sauce added to taste)  
½ tsp each cumin and turmeric
¼ tsp each salt and pepper

I highly recommend using the delicata squash for this recipe – it is so sweet and the skins are very tender. Cut the squash in half and remove the seeds.  Bake your squash at 375⁰ upside down with a bit of water in the pan. Depending on the size, the cooking time will vary but should be around 20-30 minutes. You want it to be able to slide a knife through it easily but if it is too soft it won’t cube nicely for the salad. No need to use oil or even seasoning at this point. If you choose butternut or acorn squash, you can definitely bake as per above or you may want to peel and cube and rub with a bit of oil and roast them for 25 minutes at 475⁰. This is a bit more work but is a good way to use up less tender winter squash. 

Cook the 2/3 cups quinoa on the stove top as per package directions (usually a 1:2 quinoa to water ratio with some salt). Whisk together all of the dressing ingredients in the bottom of a medium sized bowl. Drain and rinse the chick peas. Add them and the rest of the ingredients into the medium bowl and mix well. Cube the cooked squash. Add it to the other ingredients and mix it in gently. Garnish with more parsley. Works as a delicious side or as a meal in a bigger portion.