Seared Scallops with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1 lb sea scallops, patted dry
• 3 cups butternut squash, peeled and cubed
• 1 cup quinoa, dry
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F. Toss the butternut squash cubes with 1 tbsp of olive oil and spread them out on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   While the squash is roasting, cook the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.