You can enjoy this for lunch and/or dinner as a satisfying, colourful and nourishing meal. Perfect for guests, taking leftovers in for lunch, or just for you!
  • Benefits: Energy balancing, digestive health, immunity.
  • Serves: 2-4
  • Prep Time: 10-15 mins
  • Cooking Time: 20-25mins
Squash and quinoa salad

How to:

  1. Put the oven on at 180°C while you prepare the squash.
  2. Scatter the cut squash in an oven dish, put in the oven to warm for a few minutes, then add the coconut oil (so that it melts!) to the squash and mix. Place the squash back in the oven for 20 mins until soft.
  3. In the meantime, drain and wash the quinoa. Place in a pan with 450ml boiling water, cover and put on a high heat until boiling (about 5 minutes), then lower the heat to midway for the next 15 minutes/ until the quinoa is soft.
  4. Toast the seeds in a frying pan on a low heat for a few minutes.
  5. In a separate bowl, add the washed lettuce or other leaves and chopped red onion.
  6. Mix the dressing ingredients together in a jar and shake.
  7. When the squash and quinoa are ready, add them to the bowl with the lettuce, mix together and pour the dressing over.

 

Ingredients
1 medium squash, with skin, cut into ¾ inch cubes
Coconut oil 1 tbsp
Quinoa, soaked 250g
Pumpkin seeds 25g
Red onion 1, small
Lettuce/spinach/chard – a few handfuls
Dressing:
Apple cider vinegar 2 tsp
Olive oil 2 tsp
Tamari 2 tsp
Tahini 2 tsp
Ground ginger 1 tsp
Salt and pepper to taste

 

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