Roasted Butternut Squash Quinoa

• 1/2 whole Butternut Squash, Peeled And Chopped
• 1 whole Celery Root, Chopped
• 1 Tablespoon Almond Slivers
• 3 Tablespoons Fig Balsamic Vinegar, Divided
• 1 teaspoon Fresh Ground Coriander
• 2 teaspoons Salt, Or To Taste, Divided
• 1 teaspoon Pepper Or To Taste, Divided
• 1 cup Quinoa
• 1 cup Arugula
• 1/2 cups Grated Parmesan Cheese
• 1 Tablespoon Olive Oil

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss squash, celery root, and almonds with half of the balsamic vinegar, all of the coriander, half of the salt, and half of the pepper.
3. Place vegetables in a roasting pan and roast until soft, about 55-60 minutes.
4. Meanwhile, cook the quinoa according to the directions.
5. When the vegetables are done, combine with the quinoa in a large bowl.
6. Add the arugula, cheese, olive oil, and the remaining vinegar, salt, and pepper, adjusting spices as to taste.
7. Toss well and enjoy!

butternut, celery, almond slivers, vinegar, fresh ground coriander, salt, pepper, quinoa, arugula, parmesan cheese, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-butternut-squash-quinoa/ (may not work)