½ cup haricot vert or small slender green beans, trimmed
1 Granny Smith apple, skin-on, cored, julienned
½ cup thinly sliced Swiss chard stems and leaves
¼ cup slivered almonds
Preheat oven to 350°F.
In small pot over medium-heat, reduce orange juice by half. Cool. In small bowl, whisk together ¼ cup olive oil, honey and vinegar. Season to taste with salt and pepper. Set aside.
In medium pot, bring vegetable stock to boil. Add quinoa and rosemary sprig, cover, reduce heat to medium-low and simmer until liquid is absorbed and quinoa is tender, about 20 minutes. Transfer to medium bowl, discard rosemary spring and toss with 1 tablespoon olive oil.
Meanwhile, oil a baking sheet with ½ tablespoon oil. Spread butternut squash cubes in single layer; sprinkle with salt. Roast for 15 minutes, or until squash is fork-tender.
Meanwhile, in heat remaining tablespoon oil in large nonstick skillet over medium-high heat. Sauté apples and Swiss chard until apples soften and Swiss chard wilts, about 3 minutes. Add haricot vert; sauté 2 minutes more, or until crisp-tender.
Add roasted quash and sautéed ingredients to quinoa in bowl. Toss to combine. Add vinaigrette and toss to coat.
Garnish with slivered almonds and serve.
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