Quinoa and butternut salad
A nutrient bombshell for lunch
Quinoa contains 20% protein, calcium, magnesium, zinc and various vitamins; in short, it’s a nutrient bombshell and can easily be incorporated in many types of dishes. This salad is all about Autumn produce. Perfect for the lunch box.
30 min
4 persons
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Ingredients
1 small, or half big butternut squash
A little bit olive oil for drizzling
Salt and freshly ground black pepper
Few sage leaves, optional
1 cup quinoa, washed few times under running water
2 cups water
30g fresh parsley, finely chopped
30g fresh mint, finely chopped
30g fresh coriander, finely chopped
4 spring onions, finely chopped
50g dried cranberries
50g almonds or pistachios, coarsely chopped
For the dressing:
6 tablespoons best quality olive oil
4 tablespoons lemon juice
Zest from 1 lemon (optional)
1 tablespoons honey
Salt and pepper to taste
A little bit olive oil for drizzling
Salt and freshly ground black pepper
Few sage leaves, optional
1 cup quinoa, washed few times under running water
2 cups water
30g fresh parsley, finely chopped
30g fresh mint, finely chopped
30g fresh coriander, finely chopped
4 spring onions, finely chopped
50g dried cranberries
50g almonds or pistachios, coarsely chopped
For the dressing:
6 tablespoons best quality olive oil
4 tablespoons lemon juice
Zest from 1 lemon (optional)
1 tablespoons honey
Salt and pepper to taste
Preparation
- Peel the butternut squash, half it and scoop out the seeds. Cut into even size cubes (about 2x2cm). Place in an oven dish in one layer. Drizzle a bit of olive oil, scatter the sage leaves (if using) and season with salt and pepper. Bake in the oven on medium high temperature (190-200 degrees) until the squash is tender and nicely caramelised.
- While the squash is in the oven, place the quinoa and water with a bit of salt in a pan, bring to the boil, then simmer for 12 minutes, until all the water is absorbed. Turn off the heat and leave covered for 5 more minutes.
- In the meantime assemble all the other ingredients in a salad bowl. Once the quinoa has cooled down a bit, toss it in and mix.
- Mix together the dressing ingredients and pour over the salad. Scatter the roast butternut squash on top and serve.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
I hope you will be inspired by my recipes!
