Spicy Lentil and Parsnip Soup

Recipe by Jamie Oliver, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

5 parsnips (2 for the ‘croutons’ and 3 for dicing)
1 onion
2 cloves of garlic
5 cm piece of ginger
olive oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 ¼ C red split lentils
4 uncooked papadums (these are a traditional Indian flatbreads that are gluten free, but you can easily substitute for a short noodle or omit altogether)
1.5 liters of organic vegetable stock
4 Tablespoons organic yogurt
4 sprigs of fresh cilantro


Parsnip 'Croutons':

Preheat the oven to 180ºC/350ºF/gas 4.

Speed-peel 1-2 medium parsnips into ribbons until you reach the woody core (discard this bit).

Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.

Making the Soup:

Peel the onion, roughly chop with the remaining parsnips, 1 large or 3 medium (keep the skins on), and peel and finely grate the garlic and ginger.

Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until a dark golden colour, stirring occasionally.

Add the garlic and ginger, then sprinkle the cumin seeds, 1 teaspoon of garam masala, and the lentils and cook for a further 5 minutes.

Roughly snap in the uncooked papadums, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed

Season the soup to perfection, ripple through the yogurt and divide between warm bowls

Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chili oil for a warm glow.

Tokyo Turnips

Recipe by Aladdin’s Mina Massoud

Dressing:
1 small bunch cilantro
leaves from 1 small bunch of parsley
1/4 cup of fresh mint leaves
2 garlic cloves
2 jalapenos, seeded if you prefer a milder sauce
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
pinch of ground cloves
2 tablespoons sherry vinegar
1 cup olive oil
1 1/4 teaspoons sea salt

Turnips:
1 bunch baby turnips, with leafy green tops attached
1 1/2 tablespoon olive oil
2 to 3 tablespoons plain vegan yogurt, for serving
2 to 3 tablespoons finely chopped toasted hazelnuts, for serving

In a food processor, combine the cilantro, parsley, mint, garlic, jalapeños, cumin, coriander, cloves, and vinegar. Pulse a few times to coarsely chop everything.

With the food processor running, slowly drizzle in the olive oil, stopping to scrape down the sides occasionally. Process until the sauce is smooth. Season with the salt and set aside.

Trim the tops from the turnips, then rinse both the turnips and greens and pat them dry. Cut the turnips in half lengthwise.

In a medium non-stick, or cast-iron skillet, heat the olive oil over medium-high heat. Add the turnips, cut-side down, cover, and cook until browned on the bottom and just tender (two to three minutes). Transfer the turnips to a medium bowl.

Add the turnip greens to the skillet and cook, stirring, until just wilted, about one minute. Transfer to the bowl with the turnips. Add 2 tablespoons of the dressing and toss to coat. Store the remaining dressing in an airtight container in the refrigerator for up to two weeks.

Spoon the turnips and greens onto plates. Drizzle with the yogurt and sprinkle the hazelnuts over the top before serving

Lemon Garlic Potatoes

Recipe by Tina Kozman CNP, M.Ed, B.Sc. (www.trinityhealth.ca)

This recipe can be stored in the freezer for a rainy day or made to order. It can also be adjusted depending on your taste. You can add more garlic if you like it more garlicky or add more lemon if you like it more lemony. Its flexible, easy and delicious. Bonus: the same marinade can be used for chicken, fish or shrimp. I often make a 1 tray bake with both the potatoes and protein to serve for dinner.

¼ cup good quality extra virgin olive oil
½ Tbsp celtic sea salt, or himalyan salt
6 garlic cloves, crushed
juice of 2 squeezed lemons
1-2 Tbsp dried oregano
½ tsp lemon pepper (optional)
8 medium size potatoes

Prepare the potatoes by washing them and cutting them into quarters, and set aside. Place all of the ingredients in a bowl or in a plastic freezer bag and then add the potatoes. Mix well. At this point you can: a) freeze what you have for a later date, b) marinate them in the fridge for up to 24 hours, or c) place them on a roasting pan in the oven at 375 for up to 45 mins, checking and turning them halfway. Adjust taste by adding a squeeze a lemon juice once they are cooked. Enjoy!

Mediterranean Dressing

Recipe created by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

One of the easiest and most delicious ways to use garlic raw is to make a simple dressing. This dressing can be used not only for salads, but also to marinate chicken, shrimp, potatoes, you name it!

Ingredients:

1/4 cup extra virgin olive oil

2 Tbsp fresh lemon juice (can also use zest if it's an organic lemon)

1-2 cloves of garlic, pressed

1 Tbsp dried oregano or thyme

1 tsp sea salt and a pinch of pepper to taste

Place all of the ingredients in a mason jar, and shake. Use immediately on any salad, or roasted veggies. You can also use this mixture as a marinade. Can be stored in the fridge for up to 7 days, simply take out and thaw out the oil because it will harden.

Roasted Beet Salad With Goat Cheese Vinaigrette

Original recipe from Canadian Living Magazine, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

I think you’re really going to enjoy this delicious salad. You can always omit nuts for seeds like hemp, chia, or pumpkin. You can also add sliced organic chicken, or salmon. It’s a light and wonderful way to add some much needed nutrition to your day.

3/4lb beets, cut into wedges
1 Tbsp olive oil
1 apple, thinly sliced
1 small red onion, thinly sliced
1 Tbsp honey or maple syrup
1/3 cup pecans, chopped, halved, or whole
1/4 cup fresh dill, chopped

Vinaigrette:
1/4 cup goat cheese or feta, crumbled
1/4 cup fresh dill, chopped
1 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
salt and pepper

Preheat the oven to 400F. Place beets on parchment paper-lined baking sheet. Drizzle with olive oil. Season with salt and pepper and toss gently to coat well. Spread out in a single layer and bake, stirring halfway through, until tender. (40-50 mins). Let cool.

Divide the roasted beets among plates or in bowls, top with sliced apple and onion. Drizzle with honey and sprinkle with pecans and dill. Mix vinaigrette ingredients together and drizzle on top.

Jerusalem Artichoke Soup

Original recipe by Elise Bauer, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

I can’t think of a better way to welcome the chilly weather than with soup! And I especially love how easy this recipe is. Given all the nutritional benefits that these wonderful tubers have, I encourage you to give them a try and create a warm, delicious, and healthful soup you can enjoy with the whole family.

• 1 tablespoon unsalted butter or coconut oil
• 1/2 cup chopped onion
• 1 celery stalk, chopped
• 1 large garlic clove, chopped
• 1 pound Jerusalem artichokes, peeled and cut into chunks
• 1 quart chicken stock (or vegetable stock)
• Salt and pepper to taste

Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Add the garlic and sauté for 1 minute more. Sprinkle with salt.

Add the Jerusalem artichokes and the chicken stock to the pot and bring to a boil. Reduce the heat to low, and simmer, covered, until the Jerusalem artichokes begin to break down, 45 minutes to an hour.

Puree the soup using an immersion blender or upright blender. Add salt to taste.

Cavolo Nero Salad

Original recipe by Chef Daniel Mezzolo, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

This salad has converted many of my kale-averse friends. The secret is to thinly slice the kale leaves so that they are thin ribbons of crunchy delight. The super easy prep makes it a quick recipe to whip up on the spot or you can even make it ahead of time. It can store (without the dressing ) for up to 4 days in an airtight container in the fridge. I mix all the dressing ingredients in a small mason jar and keep aside for when I’m ready to dress the kale.

If there are any nut allergies, you can substitute the pine nuts for pumpkin seeds. You could even add hemp hearts to this salad for an extra boost of protein, heart healthy fats, and fiber. Although the original recipe calls for black kale, I have personally used any type of kale and it has worked out very well.

Ingredients
1 1/2 cups (100 g) black kale, or any kale tough ribs removed and finely julienned
1 tbsp (15 g) pecorino, grated or finely shaved
1 tsp (5 g) toasted pine nuts – can also use seeds, and hemp hearts
2 tsp (8 g) dried currants
6 tbsp Lemon Vinaigrette
1 tbsp Parmesan, grated or finely shaved
Lemon Vinaigrette
5 tbsp olive oil
6 tbsp lemon juice
1/4 cup rice wine vinegar
1/4 tsp kosher salt

To chop kale, first fold each leaf in half with topside of the green folded inward. Cut along the stem and discard the stem. Chop leaves desired size and rinse in colander.

To make the vinaigrette, whisk all ingredients in a bowl until combined. You can also combine the ingredients in a mason jar and shake, keeping aside for use later on if prepping ahead.

Mix all the salad ingredients together in a bowl and let stand for a few minutes to let everything marinate and soften. Plate and garnish with additional grated parmesan and pecorino.

Grainy Mustard Chicken with Leek Cream Sauce

Recipe by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

This recipe works very well with seafoods such as mussels or white fish as well. To make it vegetarian or vegan you could also sub out the chicken for cauliflower florets, and sub out the dairy cream for a delicious and rich coconut cream.

Yield: 4-6 Prep time: 30 mins Total time: 20-25 mins

Ingredients
1 Tbsp coconut oil or butter
2 large leeks, white and light green parts only, chopped
2-3 organic chicken breasts
½ C of water or broth
1 C of organic heavy cream or 1 can full fat coconut cream
2-3 Tbsp of grainy dijon mustard
1 Tbsp of mustard powder
a pinch of sea salt

Directions:

Season chicken with salt, pepper and mustard powder on both sides.
In large pan add coconut oil or butter and brown the chicken on medium to high heat. Once the chicken has browned turn the heat down to medium and add leeks, sauté until tender, about 5 minutes.

Add grainy mustard to the pan and add water or broth. Cover and simmer until the chicken is cooked through.

Once the chicken has cooked, add cream ( dairy or coconut ) and stir on a gentle simmer for about 2 minutes. Serve warm.

Breaded Zucchini Stuffed with Lemon Basil Ricotta

Recipe by Tania Burr

Breaded Zucchini:

2 medium zucchini
2 eggs, well beaten
1 cup bread crumbs
¼ cup corn meal (optional)
¼ tsp chilli flakes
¼ tsp garlic powder
1 tsp dried basil, oregano, thyme (or 1 TBSP Italian spices) 
Pinch of salt
Olive oil, for frying

Slice zucchini lengthwise as thinly as possible. Place beaten egg mixture in a wide, shallow pan or bowl. Mix together bread crumbs, corn meal and seasonings and place in a separate shallow pan or plate. Heat oil in a large skillet on medium heat. I used a non stick ceramic skillet in order to decrease the amount of oil needed. Take a strip of zucchini and submerge it completely in the beaten egg. Then place in the bread crumb mixture and using your hands or a spoon, cover zucchini completely. Repeat with all strips. Place strips in skillet. Cook for approximately 5 minutes on either side. Thicker pieces will take longer. Do not cook until mushy; strips will have more cooking time in the oven once stuffed.

If you prefer to bake the zucchini strips, place on a silicon lined baking sheet and bake at 400⁰ for 15-20 minutes. You may brush them lightly with oil to achieve a more golden brown colour. Once baked, continue with stuffing steps. 

Lemon-Basil Ricotta Stuffing:

475 g Ricotta cheese (I used light) 
1 lemon, zested and juiced
1 cup fresh Basil, finely chopped
1 clove garlic, 
Salt and Pepper to taste

Mix all ingredients together. Adjust flavouring to your personal taste. 

Assembly:

Preheat oven to 350 ⁰F. Spread a ½-1 inch thick layer of ricotta stuffing onto a cooked breaded zucchini strip. Carefully sandwich a second piece of zucchini on top of it. Repeat with remaining zucchini slices and filling. Place in an oven safe dish and bake for 15 minutes. Sprinkle with grated parmesan if desired and bake for 5 more minutes. If the top is becoming undesirably brown, cover with tin foil and continue to bake. 
Serve with a large ceasar salad or your favourite pasta dish. If you aim for a refreshing meal, pair with a flavor rich red sauce pasta. If hearty and comforting are more appropriate, an alfredo or herb pesto white sauce would go wonderfully. 
 

Mashed Rutabaga with Caramelized Onions

Recipe by Tania Burr

1 medium rutabaga (or two small)
1 Tbsp butter
¼ cup milk, buttermilk or light cream
Salt, pepper, nutmeg (optional)
1-2 medium onions
2 Tbsp olive oil
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
 
Start by preparing your caramelized onions. Peel and slice your onions into 1/8 inch thick slices. Any thinner and they will easily burn. Heat up your oil in a heavy skillet and add in the onions and a bit of salt. Cook over low heat for 10 minutes. Add in the balsamic and the brown sugar. Continue cooking on low heat, stirring often enough so that they don’t burn or stick. For soft onions you may need to cook for 30-40 minutes. It’s worth it though! While they are cooking, peel and cube your rutabaga. Boil it for 15-20 minutes until you can easily pass a knife through it. Drain it well. Leave the pot on the heat of the stove to remove any excess water. Add the rutabaga, butter, milk and desired spices into the food processor and blend until creamy. This can also be done with a fork or a masher depending on how creamy you desire the dish to be. Once the onions are done, mix them in with the rutabaga. The sweetness of the onions will compliment that of the rutabaga. Garnish with extra onions and serve.

Pumpkin Oat Molasses Cake

Recipe by Tania Burr

This is the perfect fall cake! It has lots of spices and pumpkin, but it's not too sweet. This recipe is adapted from Crosby’s Fancy Molasses.

1¾ cups all-purpose flour
⅓ cup old-fashioned rolled oats
½ tsp. salt
1 tsp. baking soda
½ tsp. cinnamon
1 tsp. pumpkin pie spice
⅓ cup oil or melted butter
⅓ cup Molasses
¼ cup honey or maple syrup
2 eggs, at room temperature
1 cup pumpkin purée
¼ cup milk
1 tsp. vanilla

Topping (optional but delicious) 
¼ cup butter
2 Tbsp. maple syrup or honey
½ cup oats
1.5 tsp. cinnamon
½ cup chocolate chips
¼ cup dried cranberries

Preheat oven to 325 F. Prepare 9 x 13 pan by greasing it lightly. In a large bowl stir together the flour, oats, baking soda, salt and spices. If you don’t have pumpkin pie spice, substitute the following: ½ tsp. ground ginger, ¼ tsp. nutmeg, ¼ tsp. allspice. In a medium bowl whisk the oil, molasses and honey or maple syrup. Add eggs, one at a time. Mix in the pumpkin purée, milk and vanilla. Add the wet mixture to the dry mixture and stir just until combined. Spoon batter into pan. Prepare topping by melting butter in a small bowl. Add maple syrup or honey. Mix in the oats and cinnamon until well combined. Fold in the chocolate chips. Should be crumbly.  Sprinkle topping evenly over the cake. If you don’t want the fancy topping, you can fold the chocolate chips into the batter and simple sprinkle a few oats and some cinnamon over the cake. Bake at 325 F for about 45 minutes. Test cake to ensure it is done by inserting a toothpick in the middle. If it comes out wet, bake for 5 more minutes. Repeat until toothpick comes out clean. Allow to cool. Serve with fresh whipped cream. 
 

Breakfast Tacos with Greens

Recipe by Tania Burr

4 eggs      
1/3 cup water      
1 tsp taco seasoning      
4 cups greens of your choice (chard, kale, tatsoi etc.)
1 Tbsp lemon juice
½ medium onion sautéed
4 soft taco shells or small tortillas
1/3 cup black beans
Chopped bacon or sausage (optional)      
1/3 cup shredded cheese      
Salsa and hot sauce for serving      
Fresh Cilantro (optional)      
1 Tbsp oil for cooking

Whisk taco seasoning with water in the bottom of a medium bowl. Add the eggs and whisk well. Set aside. In a large skillet, heat  ½ Tbsp oil. Add in greens and lemon juice. Sautée until just limp. Remove greens from pan and add remaining ½ Tbsp oil. Add in the egg mixture and cook as if for scrambled eggs. Once cooked, use the egg mixture as the base for building your soft tacos and layer with the greens, fried onion, black beans, cheese, cilantro, salsa and any other of your favourite taco toppings!
 

Pumpkin Soup

Recipe by Tania Burr

The ginger and the coconut milk add a nice twist on this classic fall soup. 

1 small pumpkin (roasted and made into puree) 
1 carrot, sliced
2 celery stalks, sliced
1 small onion
10-12 cups vegetable stock
2 tsp. fresh ginger shredded
4 Tbsp. olive oil
15oz can of coconut milk
1-2 cloves of garlic
1 tsp. salt
1 tsp. pepper
1 Tbsp. maple syrup

In a large sauce pan, sautee the onion in the olive oil for a couple of minutes and add in the garlic and shredded ginger. Sautee for 30 sec-1min careful not to burn it. Add in the carrot and celery and continue to sautee until tender. 

In a blender or food processor, combine the pumpkin puree from 1 small pumpkin (see roasting recipe above) along with the sautéed mixture. Blend the ingredients until they are homogenous. If it is too thick, add some of the vegetable stock while blending. Add back into the large sauce pan on medium heat and whisk in the coconut milk, remaining vegetable stock, salt, pepper and maple syrup. Allow to simmer for 25 minutes or until desired thickness is reached. If you allow it sit overnight the flavours taste amazing the next day. Serve it from a hollowed out pumpkin for an added festive touch. 

Stuffed Eggplant Boats

Recipe by Tania Burr

The ingredients in this recipe are very flexible in type and amount. It’s a great way to use up leftover vegetables. This is how I made mine, but feel free to be creative! 

1 medium eggplant or 2 small
½ cup leftover pre-cooked grain (rice, quinoa, bulgur etc) 
1 medium tomato
1 medium bell pepper
1 jalapeno pepper
2 tablespoons pesto
1/3 cup finely chopped onion
¼ cup asiago or parmesian
2 Tbsp olive oil
1 glove garlic
Salt and pepper to taste

Cut eggplant lengthwise and hollow it out leaving about ½ cm of flesh and the peel. Brush with a bit of oil and bake covered for 20 minutes at 375⁰. During that time, sauté the onion in oil until clear. Add in the garlic for about 30 seconds. Chop up the eggplant flesh, tomato, bell pepper and jalapeño. Add these ingredients into the skillet with the pre-cooked grain of choice. Once veggies are soft, add in the pesto and salt and pepper and any other spices you may want. Remove hollowed out eggplants from the oven. Load the boats with the filling and top with the grated cheese and jalapeño. Bake for 3 minutes, or until cheese is melted. 
 

Cucumber Mint Cocktails

Recipe by Tania Burr

1.5 oz gin
4-6 cucumber slices and 1 tbps pulp
Lime wedge
1 tsp lime juice
1 cup of tonic water or Perrier
6 mint leaves
1 Tbsp sugar or equivalent sweetener (optional)

Crush the cucumber pulp, mint leaves, sugar (optional) and lime juice in the bottom of a glass. Add in the gin. At this point you can leave it for a while and the flavours will meld. When ready to drink, add in the tonic/Perrier as well as the cucumber slices. Garnish with lime wedge and mint. Voila! A flavourful spin on a classic G&T. This recipe can be quadrupled and made into a pitcher. Omit the gin for a delicious mocktail. 
 

Sauteed Fennel, Leek and Zucchini

Recipe by Tania Burr

1/3 cup toasted walnuts chunks
1 garlic clove, finely grated
2 Tbsp fresh lemon juice
3 Tbsp olive oil, divided
1 cup coarsely chopped fennel (optional)
1 large leeks, green-sliced into 1 inch segments, white-chopped
1 zucchini halved and sliced
1/2 cup (lightly packed) fresh flat-leaf parsley leaves chopped
Salt and pepper to taste

Sautee the white bulb of the leek with 1.5 tablespoons of olive oil. Add in the chopped fennel. Sauté for 5 minutes. Add in the green of the leek and the zucchini slices and sauté. Meanwhile, toast walnuts in a skillet or under the broiler. Add them into a medium bowl with garlic, lemon juice, 1.5 tablespoons of olive oil, parsley and salt and pepper. Mix well. Once sauté mix has reached the desired tenderness, mix the warm vegetables into the bowl with all of the other ingredients. Serve as a side dish. 
 

Roasted Fall Veggies

Recipe by Tania Burr

5 cups of fall/winter veggies (Suggestions: Parsnips, onions, winter squash, rutabaga, bell peppers, beets)
5 Tbps olive oil
½ tsp salt
½ tsp pepper
Approximately ½-1 tsp garlic powder, rosemary, sage and oregano 

Preheat your oven to between 350⁰ and 400⁰F. Choose some of your favourite fall veggies. This recipe wouldn’t be the same without the parsnips and onions through so make sure to include those! Slice/chop them so that they are all a similar 1 inch cube/slice. You can make whatever amount you wish but a good rule of thumb is one cup of veggies to one tablespoon of oil. If you are trying to reduce your fat, you can cut this by up to a half you will just have to use some water while cooking too. Mix the vegetables and the oil very well. Sprinkle on the spices. If you like lots of flavour feel free to add more or experiment. Spread the mixture evenly on a foiled lined baking sheet. You may need two sheets if you have made quite a bit. Put into the oven. After 15 minutes, flip them. If you notice sticking or used less oil, add some water to the pan to help with the cooking. After 30-40 minutes you should have crispy, golden and delicious roasted veggies. A great alternative is to make an envelope out of foil and to roast them on the BBQ. 

Bell Pepper Breakfast Boats

Recipe by Tania Burr

1 pepper (red, green, orange, yellow), cut in half
Green onions, chopped
2 eggs
Spices: Dried basil, salt, pepper
Olive oil

This recipe is very simple. Pre-heat your oven to 350 degrees. Take the halved bell pepper and rub the outside lightly in oil. Place the chopped green onions in the bottom on the pepper boats. Crack one egg into each half. Sprinkle with desired spices and place on a baking sheet. Roast in the oven for 20-30 minutes until egg turns white and pepper is visibly softened. Serve with sliced avocado, hash browns and breakfast meat (or meat substitute) of choice! Add a bit of hot sauce – made from the bell pepper’s more capsaicin rich relatives. 
 

Refreshing Watermelon and Cucumber Feta Salad

Recipe by Tania Burr

5 cups cubed watermelon
1 cup cubed cucumber
1/3 cup sliced sweet red onion
1/3 cup crumbled or cubed feta cheese
¼ cup chopped fresh cilantro or mint
1 Tbsp. lime juice
Salt and pepper

Mix salt and pepper, lime juice and cilantro or mint in a large bowl. Let this sit for a while if you have time. Add in the cucumber, watermelon, onion and feta cubes and mix well. Serve alone or on a bed of salad greens. Can serve right away or can keep for a day or two.  Flavours meld very nicely if you leave it overnight. 
 

Moroccan-Style Winter Squash Salad

Recipe by Tania Burr

2/3 cup quinoa, uncooked
1 -2 cups Winter Squash, equivalent to 1 medium squash or two small.  
1 15.5oz can of chick peas, rinsed
1 cup fresh parsley, washed and chopped
½ - ¾ cup red or sweet onion, finely chopped
Spinach or kale (optional), thinly chopped
Salt 

Dressing
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp honey or agave
1 tsp prepared mustard (yellow or Dijon)
1-2 tsp Harissa Moroccan hot sauce (or other hot sauce added to taste)  
½ tsp each cumin and turmeric
¼ tsp each salt and pepper

I highly recommend using the delicata squash for this recipe – it is so sweet and the skins are very tender. Cut the squash in half and remove the seeds.  Bake your squash at 375⁰ upside down with a bit of water in the pan. Depending on the size, the cooking time will vary but should be around 20-30 minutes. You want it to be able to slide a knife through it easily but if it is too soft it won’t cube nicely for the salad. No need to use oil or even seasoning at this point. If you choose butternut or acorn squash, you can definitely bake as per above or you may want to peel and cube and rub with a bit of oil and roast them for 25 minutes at 475⁰. This is a bit more work but is a good way to use up less tender winter squash. 

Cook the 2/3 cups quinoa on the stove top as per package directions (usually a 1:2 quinoa to water ratio with some salt). Whisk together all of the dressing ingredients in the bottom of a medium sized bowl. Drain and rinse the chick peas. Add them and the rest of the ingredients into the medium bowl and mix well. Cube the cooked squash. Add it to the other ingredients and mix it in gently. Garnish with more parsley. Works as a delicious side or as a meal in a bigger portion.