Ingredients

• 2 cups cooked red quinoa, about 1.5 cups raw
• 2 slices of ginger
• 1 tablespoon of chopped cilantro
• 1 tablespoon of sliced scallions
• 1 tablespoon of torn mint leaves
• 1/4 cup of winter squash, diced into small pieces
• 3 tablespoons of vegan fish sauce
• 1/4 cup of lime juice
• 2 1/2 tablespoons of vegan brown sugar or 1 teaspoon agave nectar
• 1/2 Thai chili, paper thin sliced (use whole chili for some spice)
• 1 1/2 tablespoons water

Directions

1. Preheat oven to 350 degrees.
2. Toss squash with with a bit of olive oil and pinch of curry powder and roast until just done.
3. Meanwhile, bring 1 1/2 cups water to boil. Add a pinch of salt, ginger slices and quinoa, and cover. Simmer until done, about 15 min.
4. Make nuoc cham sauce by mixing fish sauce, lime juice, sugar, thai chili & water.
5. Toss quinoa, cooked squash, scallions, cilantro, and mint with nuoc cham sauce.
6. Serve chilled or at room temperature.