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    Seasonal Recipe

    Recipe for red quinoa salad with spicy lime vinaigrette

    Jillian Bernardini for the boston globe

    Serves 4

    Turn a simple quinoa salad into a main dish by adding roasted squash and white beans, then tossing the bowl with a lively, spicy lime vinaigrette. The salad will have a little heft and offer a healthful, meatless
    alternative for a weeknight meal.

    VINAIGRETTE

    1shallot, finely chopped
    1clove garlic, finely chopped
    1small jalapeno, seeded, finely chopped
    Grated rind of ½ lime
    Juice of 2 limes
    1teaspoon lemon juice
    Salt and black pepper, to taste
    ½teaspoon crushed red
    pepper
    2tablespoons olive oil
    2tablespoons canola oil

    1. In small bowl, combine the shallot, garlic, jalapeno, lime rind and juice, lemon juice, salt, black pepper, and red pepper.

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    2. Gradually whisk in the olive and canola oils in a slow steady stream. Taste for seasoning and add more salt and black pepper, if you like.

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    SALAD

    ½cup pepitas (toasted pumpkin seeds)
    ½teaspoon olive oil
    1teaspoon sweet paprika
    pounds peeled, seeded butternut squash, cut into 1-inch cubes
    1tablespoon canola oil
    Salt and pepper, to taste
    1cup red quinoa
    2cups water
    1can (15 ounces) white beans, drained
    ¼cup chopped fresh
    cilantro

    1. Set the oven at 350 degrees.

    2. On a rimmed baking sheet, sprinkle the pepitas with olive oil and paprika. Stir well. Spread the pepitas in one layer. Toast in oven for 10 minutes, or until golden brown. Tip the pepitas into a bowl; cool.

    3. Turn the oven temperature up to 400 degrees. Wipe off the baking sheet. Add the butternut squash, canola oil, salt, and pepper. Toss well. Roast for 30 to 35 minutes, turning the squash half way through, or until it caramelizes; cool.

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    4. In a saucepan over medium heat, toast the quinoa, stirring often, for 2 minutes, or until the grains are aromatic. Add the water and a pinch of salt. Stir well and bring to a boil. Lower the heat, cover the pan, and simmer for 15 to 20 minutes, or until quinoa is tender. Transfer to a large bowl and fluff with a fork.

    5. Add the squash, beans, half of the pepitas, and half the cilantro to the quinoa. Sprinkle with dressing and toss gently. Taste for seasoning, and add more salt and pepper, if you like. Garnish with remaining pepitas and cilantro. Jillian Bernardini