This roasted vegetable and fruit salad gets infused with flavor from quinoa that’s cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.”
- 3 cups diced peeled butternut squash ( ½-inch pieces)
- 5 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon crushed red pepper
- 1 firm ripe pear, sliced into 8 wedges
- 2 teaspoons finely chopped fresh ginger
- 1 clove garlic, finely chopped
- ⅛ teaspoon ground turmeric
- ½ cup quinoa
- 1 cup no-chicken or vegetable broth
- 1 scallion, sliced
- 3 tablespoons pear vinegar or cider vinegar
- 2 teaspoons minced red onion
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh rosemary
- Minced fresh red chile to taste
- 2 cups baby arugula
- 1Preheat oven to 400°F.
- 2Toss squash in a large bowl with 1 tablespoon oil, ¼ teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
- 3Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining ¼ teaspoon each salt and pepper and let cool.
- 4Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
- 5Fold arugula into the squash and pears and serve over the quinoa.
Margarita lovers will go crazy for this twist on classic guacamole. Spiking your guacamole with tequila adds an extra layer of flavor and blends deliciously with the fresh lime juice and jalapeño. This guacamole is for grown-ups only, but you can omit the tequila if you’re serving to kids.”
- ¼ cup finely chopped white onion
- 3 tablespoons finely chopped jalapeño, seeds removed
- ¼ cup chopped tomato, seeds removed
- 1 tablespoon fresh lime juice
- 1 tablespoon silver tequila
- ⅜ teaspoon kosher salt
- 2 medium avocados
- Tortilla chips for serving
- 1Combine onion, jalapeño, tomato, lime juice, tequila and salt in a medium bowl.
- 2Add avocados and mash with a fork or potato masher to the desired consistency. Serve with tortilla chips.