Balsamic-Roasted Acorn Squash With Beet Quinoa

• 2 None beets, trimmed and washed
• 1 small acorn squash, seeded and cut into 6 wedges
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 1 cup white quinoa, rinsed and drained
• 1 small red onion, thinly sliced
• 1 clove garlic, crushed
• 1/2 cup loosely packed flat-leaf parsley leaves, finely chopped
• 1/2 cup toasted walnuts, finely chopped

1. Preheat the oven to 425u0b0F. Wrap each beet in foil and place on a baking pan. Bake for 1-1/2 hours, depending on the size, until tender. Set aside cool. Wearing disposable gloves, peel the beets and cut into thin wedges.
2. Meanwhile, place the squash on a baking pan. Drizzle with 1 tbsp each of the oil and balsamic vinegar and toss to coat. Season. Bake for 30-35 mins, until tender.
3. Cook the quinoa according to package directions. Cover to keep warm.
4. Heat the remaining 1/2 tbsp oil in a small skillet on medium heat. Cook the onion, garlic and remaining 1/2 tbsp balsamic vinegar for 5 mins, until the onion softens. Add to the quinoa with beet wedges, parsley and walnuts. Stir to combine and to color the quinoa.
5. Spoon the beet quinoa on a serving platter. Top with roast squash and serve.

beets, acorn, olive oil, balsamic vinegar, white quinoa, red onion, clove garlic, parsley, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/25305 (may not work)