Preheat oven to 400 degrees F. On a rimmed baking sheet, toss the butternut squash, garbanzo beans, 1 tablespoon olive oil, garam masala, curry powder and 1/2 teaspoon kosher salt. Roast for about 30 minutes until butternut squash is soft and garbanzo beans are crispy. Meanwhile, in a small saucepan, bring quinoa and water to a boil over medium-high heat. Turn heat to low, cover and cook about 20 minutes until quinoa is cooked. Remove from heat and transfer to a large bowl and fluff with a fork. To the quinoa, add the roast butternut squash and chickpeas, arugula, dried cherries, lemon juice, orange juice and 2 tablespoons olive oil. Season with salt and pepper to taste. Serve warm or at room temperature. Serves 4 as main dish of 6 as a side dish. Refrigerate any leftovers and bring to room temperature before serving.
Mountain Mama Cooks