Mexican Style Red Bean Quinoa Salad

• 1 whole Butternut Squash, Cleaned And Cubed
• 1 Tablespoon Olive Oil
• 1 pinch Salt And Pepper, to taste
• 1/2 cups Water
• 1/4 cups Dry Quinoa
• 1 can (about 15 Oz. Size) Organic Red Beans
• 1/2 whole White Onion, Chopped
• 1 Tablespoon Apple Cider Vinegar
• 1-1/2 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Paprika
• 3 cups Mixed Greens
• 1 Tablespoon Balsamic Vinegar

1. Preheat the oven to 425 degrees F. Prepare your squash. Peel the skin off and chop it in half lengthwise, scooping out the seeds and pulp. Chop your cleaned squash into bite-sized cubes. Toss the cubes in the olive oil, salt and pepper. Spread the coated squash bites out on a baking sheet and place the sheet in the center of the oven. Roast the squash for 15-20 minutes, flipping halfway through.
2. While the squash is roasting away, start cooking your quinoa by placing the water to boil. When the water is boiling, add your quinoa and reduce to a simmer. Cover the pot and let the quinoa cook for 8-10 minutes until it has absorbed the water and is nice and fluffy.
3. Set the cooked quinoa aside and let it cool for 5 minutes. When the quinoa is cooled, add your beans, onion, vinegar and spices. Toss to combine the ingredients. Add your butternut squash and fluff the quinoa to coat the squash.
4. Serve your quinoa salad over a bed of mixed greens and drizzle with balsamic vinegar.
5. Makes 3 generous salads.

butternut, olive oil, salt, water, ubc, red beans, white onion, apple cider vinegar, ground cumin, chili powder, paprika, mixed greens, balsamic vinegar

Taken from tastykitchen.com/recipes/salads/mexican-style-red-bean-quinoa-salad/ (may not work)