This quinoa salad is loaded with oven-roasted acorn squash, chickpeas, spinach, and tangy goat cheese. This flavourful and comforting quinoa salad can be served alone as a main course, or as a side dish with pan-seared fish or chicken.
Roast for about 20 minutes or until very soft. Remove from the oven and set aside to cool. When they are cool enough to handle, remove the skin from each slice (it should come off very easily) and cut into cubes.
Transfer to a medium saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool.