Squash and Quinoa Salad

So, while the squash was in the oven, I realized I've done a spaghetti squash and quinoa combination before.  It's been over a year.  And does anything that happened in 2020 really count?

I also went on a brief Wikipedia hunt to confirm the suspicion that all the ingredients to this are native to the Americas.  Not really relevant, just an interesting sidebar.

While this dish could be served hot and fresh, I decided to prepare the components the day before and put them together as a salad.  It's summer.  Besides, I'm still having issues scheduling myself adequate time to cook elaborate meals.  That's how a jar of tomatillo salsa ended up as the dressing.

So, three ingredients plus a little salt, all prepared beforehand and tossed together for dinner.  All healthy, minimally-processed ingredients.  That's what this section is about, having food on hand that isn't all fat and salt, but is still quick to put together some time down the line.

1 medium spaghetti squash (3-4 pounds)
1 C dry quinoa, tri-color or red for better contrast
1 C tomatillo salsa
pinch of salt

1.  For the squash, preheat oven to 350º.  Wash squash and pierce in several places to prevent explosions.  Set on a baking sheet and roast for 1 hour.  Turn over and roast an additional 30 minutes.  Allow to sit about 20 minutes to cool a bit, then cut open.  I prefer to cut through the equator, which produces longer "noodles", but you can also do it lengthwise.  The strands will just be half as long.  Scoop out the seeds and inner threads, then use a fork to separate the strands until all you're left with is the skin.  Discard the skin and refrigerate the flesh until needed.

2.  For the quinoa, prepare according to package directions, with a pinch of salt in the water.  I prefer to rinse my quinoa prior to cooking, but most brands don't require it anymore.  Fluff with a fork and refrigerate until needed.  Cooked quinoa can also be portioned out and frozen until needed, just like rice.

3.  To assemble, create a nest of squash strands.  Top with spoonfuls of quinoa, then finish with 1/4 C of salsa per portion.  Serve chilled, room temperature, or warmed.  I wouldn't serve it very hot, but that's just me.

Difficulty rating  π