This beautiful, seasonal and nutritious salad can be a lot of fun for a Halloween party, if you can find black quinoa. Regardless of the quinoa you use, this dish is rich in vitamins... and fiber, and quinoa provides complete protein for a perfect meal.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Toss the squash, carrot, and sweet potato with 1 teaspoon of olive oil, a generous pinch of salt and thyme. Spread in a single layer onto the prepared baking sheet. Bake for 30 minutes, then turn the vegetables and add the shallots to baking pan, and roast for another 15 minutes.
Meanwhile, blend half the pumpkin seeds with the 3 tablespoons of olive oil, lemon juice, salt, and pepper. Stir into the cooked quinoa.
When the vegetables are done, let cool slightly, then add to the quinoa with the remaining pumpkin seeds. Mix well, and serve warm or at room temperature.
Try this with other fall root veggies like parsnips or golden beets. Use the Easy Quinoa recipe for all three colors of quinoa, white, red and black – they all cook the same way.