Curried Quinoa with Roasted Butternut Squash

1/2 medium butternut squash, peeled, diced
1 cup tricolor quinoa (or red, or white quinoa)
1 medium yellow onion, minced
2 garlic gloves, minced
1X1 inch fresh ginger, peeled, minced
1 ts curry powder
1/2 ts ground turmeric
4 oz baby spinach, cut in thin stripes
1 lime
1/2 cup pumpkin seeds
Olive oil
Salt, black pepper to taste



Servings: 6
Preparation time: 15 min
Cooking time: 25 min

Directions:
- Preheat the oven to 350F.
- Toss butternut squash cubes with salt, pepper, and 1-2 Tbs olive oil.
- Arrange them on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, in a medium pot, add quinoa, 1 1/2 cup water and some salt and let it boil, then cover with a lid and simmer until quinoa is ready and all liquid evaporates.
- In a medium skillet, heat 1 Tbs of olive oil and saute the onion, garlic, and ginger for 10 minutes (add a few drops of water to prevent burning, if needed).
- Add spices, mix and cook for 5 more minutes.
- Transfer the onion mixture to the cooked quinoa and mix well.
- Place roasted butternut squash, spinach, curried quinoa in a salad bowl, add juice of one lime, 1 Tbs of olive oil and adjust seasonings.
- Sprinkle with pumpkin seeds.

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