This is a delicious side dish that can be eaten hot or cold & is easy to customize....
1 cup rinsed, uncooked quinoa
2 cups butternut squash, cubed
1 red bell pepper, chopped
3 tbsp. olive oil
1 cup dried figs, cut into quarters
1 tbsp balsamic vinegar
2 cups low sodium chicken broth
Place quinoa & broth in a pot and bring to a boil. Next, lower heat, cover & simmer 15-20 minutes, until broth is cooked in and liquid is just evaporated. Fluff with a fork.
While quinoa is cooking, roast squash & peppers in 1 tbsp. olive oil in a 425 degree oven. Sprinkle sea salt to taste & cook until tender & lightly browned, about 15-20 minutes.
Chop figs and combine everything in a large bowl. Toss mixture with remaining oil & vinegar.
Can be served warm or at room temperature.
** can also substitute other vegetables - good combinations include: sauteed spinach & mushrooms or pepper & eggplant.