Quinoa with Roasted Butternut Squash, Arugula and Toasted Pecans

Name: Quinoa with Roasted Butternut Squash, Arugula and Toasted Pecans
Yield: 4
Ingredients: 2-lb butternut squash, trimmed, peeled and chopped into 1/2-inch cubes; 2 tablespoon extra-virgin olive oil, divided; 1 1/2 teaspoons salt, plus more for seasoning; 1/4 t. ground cinnamon; 1/4 t. paprika; 1/4 t. cayenne pepper (optional); 1 cup red, buff or black quinoa, well rinsed; 1 1/2 cups water or chicken broth; 1 large shallot, chopped; 2 cups arugula; Freshly ground pepper; 1/3 cup pecan halves, toasted and roughly chopped

Quinoa with Roasted Butternut Squash, Arugula and Toasted Pecans was pinched from <a href="http://www.cookingchanneltv.com/recipes/quinoa-with-roasted-butternut-squash-arugula-and-toasted-pecans-recipe/index.html" target="_blank">www.cookingchanneltv.com.</a>

"Quinoa must be thoroughly rinsed with cold water to remove the saponin coating, a naturally occurring pesticide that coats the seeds and can add a bitter taste...."

INGREDIENTS

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2-lb butternut squash, trimmed, peeled and chopped into 1/2-inch cubes

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2 tablespoon extra-virgin olive oil, divided

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1 1/2 teaspoons salt, plus more for seasoning

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1/4 t. ground cinnamon

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1/4 t. paprika

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1/4 t. cayenne pepper (optional)

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1 cup red, buff or black quinoa, well rinsed

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1 1/2 cups water or chicken broth

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1 large shallot, chopped

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2 cups arugula

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Freshly ground pepper

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1/3 cup pecan halves, toasted and roughly chopped

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