Serve it alongside a roast chicken, then mix the leftovers together for lunch.
Your future self will thank you.
Spread on a large rimmed baking sheet.
Roast for 15 minutes.
Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
Add quinoa and cook, stirring, for 30 seconds.
Add broth and bring to a boil over high heat.
Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool.
Whisk vinegar, onion, mustard, rosemary and chile in a large bowl.
Slowly whisk in the remaining 3 tablespoons oil.
Stir half the dressing into the quinoa.
Add the pears and squash to the bowl with the remaining dressing; gently stir to coat.
Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
Fold arugula into the squash and pears and serve over the quinoa.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
