1 3/4 cup uncooked organic quinoa
1 cup water
1- 14oz can chicken broth (or vegetable broth)
1/3 cup dried currants
1/2 cup chopped pecans, lightly toasted
1 1/2 cup diced butternut squash
2 bunches green onions, minced (white to pale green only)
2 1/2 tablespoons pear vinegar
2 tablespoons light olive oil OR grapeseed oil OR canola oil (something light)
Salt and Pepper to taste
In a small saucepan boil the water and chicken broth. Add the quinoa, reduce to medium-high. Cook until all liquids are absorbed, about 15 minutes. Remove from heat. Place lid on saucepan for 5 minutes. Set aside.
Dice the butternut squash and pre-heat the oven to 400 degrees. Place diced squash on a foil lined pan. Lightly drizzle the butternut squash with a little bit of olive oil and season with salt and pepper. Roast in oven for about 12-15 minutes.
While the quinoa and squash are cooking, mince the green onions and whisk together the pear vinegar and oil together, seasoning lightly with salt and pepper.
In a large bowl add the cooked quinoa, roasted butternut squash, pecans, green onions and currants. Toss with the vinaigrette. Place in refrigerator for about 4 hours. Serve chilled over a bed of lettuce.