fall quinoa and butternut salad

In the Lone Peak Wilderness, flaxen-colored leaves that cling insistently to callous branches provide a sardonic memento mori.

And thus Time passes without anyone’s consent.And yet, the natural path ahead includes winter squash, with exorbitant amounts of vitamin A to fight such seasonal viruses.
(Sidenote: I hired this brilliant new sous-chef. Sorry Shelly.)


May we patiently wu-wei our way through late fall together.Fall Quinoa and Butternut Salad

1/2 cup uncooked quinoa (will yield 1 1/2 cups cooked)
1/2 a butternut squash
seeds of 1 ripe pomegranate
about 1 1/2 cups chopped carrot greens (try sage or chervil as a replacement)
2 tbsp olive oil
1 tsp each of cardamom, cumin, and sea salt

to dress:
3 tbsp extra-virgin olive oil
3 tbsp honey (my sage honey was splendid, sub brown rice syrup for vegans)
2 tbsp tahini
3 tsp fresh lemon juice
sea salt to taste

Preheat oven to 400 F. Brush the squash with olive oil and sprinkle with cardamom, cumin, and sea salt. Roast in the oven for 40-50 minutes. Meanwhile, remove seeds from the pomegranate, chop the greens, and cook the quinoa on the stove (throw 1/2 cup quinoa and 1 cup water together on stove on high heat until a boil, cover and simmer for 15 minutes until fluffy). Once squash is removed from oven, cup in chunks, and throw all in a salad bowl. Whisk all dressing ingredients separately, and dress salad all at once. This is tasty warm or chilled.

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