Quinoa and Roasted Butternut Squash with Aleppo Pepper
-1 cup Quinoa =3 cups cooked
-1 Roasted Red Pepper
-2 cups Vegetable Stock
-2 finely chopped Green Onions
-1 Butternut Squash, peeled and cubed
Dressing-
-1/2 cup Mayonnaise
-1 teaspoon The Spice Way Aleppo Pepper
-4 teaspoons fig preserves
-1/2 Lemon juiced
-1/4 teaspoon salt
-2 teaspoons Apple Cider Vinegar
*use a blender to mix and combine the dressing ingredients.
1. Roast the butternut squash 425f for (20-30) minutes. Dress the butternut cubes with olive oil and Aleppo pepper before the roast.
2. Make quinoa with the vegetable stock. Once cooked add other ingredients and add the dressing so the quinoa sticks/comes together.
3. Smear a spoonful of dressing on plate. Mold the quinoa salad and add the butternut squash as a side. Finish with a dusting of Aleppo pepper and too with green onion.