Beetroot, Squash, and Quinoa salad
- Toss beets and squash in oil and season with salt and pepper, cook in the oven at 400 until soft and golden brown.
- Bring quinoa and 2 cups of water to a boil and reduce to a simmer for about 15 minutes until quinoa is soft and all the liquid is absorbed.
- For the dressing, mix the red wine vinegar, garlic, sugar, salt and pepper together in a bowl. Whisk in the oil slowly.
- Once the quinoa is cool, and the beets and squash are too, toss all the ingredients together.