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1
Preheat the oven to 425.
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2
Line a baking sheet with aluminum foil.
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3
Rub the cut sides of the squash with 1 tablespoon of the canola oil and season with salt and pepper.
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4
Set the squash cut side down on the prepared sheet and roast for about 45 minutes, until tender and caramelized.
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5
Scoop out the squash in 4 large pieces and transfer to serving plates; keep warm.
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6
Meanwhile, in a small saucepan of boiling water, cook the quinoa until tender, about 10 minutes.
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7
Drain, then return to the saucepan.
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8
Cover and let steam for 10 minutes.
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9
Scrape the quinoa onto a baking sheet in an even layer and let cool to room temperature.
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10
Reduce the oven temperature to 375.
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11
Drizzle the cooled quinoa with 1 tablespoon of the oil and season with salt and pepper; toss to coat and spread in an even layer.
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12
Toast in the oven for about 15 minutes, until golden and crisp.
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13
Let the quinoa cool completely.
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14
In a small saucepan, combine the tamarind pulp with 1/4 cup of water and cook over low heat, mashing the tamarind until it breaks down and dissolves, about 2 minutes.
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15
Strain the tamarind through a fine sieve, pushing on the seeds; discard the solids.
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16
In a small skillet, heat the remaining 1 tablespoon of oil.
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17
Add the garlic, chile and annatto and cook over moderate heat, stirring, until fragrant, 1 minute.
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18
Add the tamarind, sugar and 1/2 cup of water and cook, stirring, until thickened to a glaze, about 3 minutes.
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19
Stir in 1/2 tablespoon of the lime juice and season with salt.
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20
In a small bowl, toss the arugula with the remaining 1/2 tablespoon of lime juice and season with salt.
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21
Spoon some of the tamarind glaze over the squash and top with the crispy quinoa.
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22
Garnish with the arugula and serve.
