Makes 4 - 6 servings
- 1 small bundle carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 butternut squash, peeled and chopped
- 1 large red onion, chopped
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1 cup quinoa, rinsed
- 2 cups water
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1 garlic clove, crushed
- 3 cups dried beans (pinto, scarlet, black)
- 2 springs of epazote, fresh or dried
- 9 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 cup chopped onion
- 5 garlic cloves, minced
- 2 tsp cumin
- 1 chopped tomato
- 1 tsp salt
To make the vegetables
Preheat the oven to 400 degrees. Line a baking sheet with foil. Toss the vegetables with the olive oil, salt, thyme, and pepper. Arrange the vegetables on a single layer on the baking sheet and bake for 40 minutes until fork tender, turning once halfway through.
To make the quinoa
In a medium saucepan, add the quinoa to salted water. Bring to a boil. Reduce heat, cover and simmer for 12-14 minutes until the quinoa is cooked through. Fluff with a fork.
To make the dressing
Whisk it all together
To assemble the salad
Mix the dressing and the quinoa. Add the vegetables and toss to combine.
Rinse beans, cover with water, and soak overnight or for at least 6 hours. Discard water and rinse beans again. Place beans and epazote in a pot with 9 cups of low-sodium chicken broth or water and simmer for 1 1/2 to 2 hours. Liquid should cover just about one inch above the beans.
While the beans are cooking, heat the oil or lard in a saucepan. Add the onions first and saute until soft, then add the garlic and saute for 5 minutes. Add the onion, tomato, and garlic mixture to the pot of beans while they are cooking.
Important: Wait until the beans are soft before adding salty or acidic foods, or else the beans will not soften.