Directions: Rinse quinoa, allow to drain thoroughly, place
in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a
bit, then put quinoa
in a large bowl /
While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T
olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort
of fell apart at this point.
While the tomatoes soak, cook the onions
in a small pan with a little
bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.