Roasted Squash with Citrusy Quinoa, Crispy Black Beans, and Avocado Cream

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a large baking sheet with parchment paper or lightly grease it.

2. 2

   In a large bowl, toss the squash with 1 1/2 tbsp / 22 ml olive oil, 1 tsp / 2.7 g cumin, 1 tsp / 2.7 g smoked paprika, the oregano, 1/2 tsp / 3 g salt, and 1/4 tsp / 1 g black pepper. Spread the squash in a single layer on half of the sheet pan.

3. 3

   In the same bowl, toss the black beans with 1/2 tbsp / 7 ml olive oil, 1/2 tsp / 1.3 g cumin, 1/2 tsp / 1.3 g smoked paprika, the chili powder, 1/4 tsp / 1.5 g salt, and 1 minced garlic clove. Place the beans on the other half of the sheet pan.

4. 4

   Roast for 25 to 30 minutes at 425°F / 220°C, stirring the squash and beans halfway through, until the squash is tender and browned on the edges and the beans are lightly crisp.

5. 5

   Meanwhile, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

6. 6

   Heat a skillet over medium heat. Add 1/2 tbsp / 7 ml olive oil and sauté half of the red onion, the red bell pepper, and 1 garlic clove for 4 to 5 minutes, until fragrant and just tender. Fold this mixture into the quinoa along with 2 tbsp / 30 ml lime juice, half of the cilantro, and a pinch of black pepper. Mix well.

7. 7

   For the cream, blend or mash the avocado with the Greek yogurt, the remaining lime juice, 1 garlic clove, 2 tbsp / 30 ml water if needed to loosen, 1/4 tsp / 1.5 g salt, and a little black pepper until smooth.

8. 8

   To serve, divide the quinoa among plates or bowls. Top with the roasted squash and crispy black beans. Add spoonfuls of avocado cream.

9. 9

   Finish with the remaining red onion, the rest of the cilantro, and the toasted pumpkin seeds. Serve immediately.