I often make up big bowls of lovely stuff and this quinoa and roasted butternut squash salad is one of those! It’s a fab complete meal, including all the main food groups that we need to nourish our bodies well and it keeps so well in the fridge that I have it for lunch or dinner or as a side for a couple of days. Win win! Cook once, eat 3 times 🙂
Also, this quinoa and roasted butternut squash salad is super versatile. You could use roasted sweet potatoes instead of the squash. Roast the whole sweet potatoe and then just scoop out the flesh with a spoon. It’s so easy.
Quinoa and roasted butternut squash salad recipe:
Ingredients for 4 servings (plus leftovers)
300g quinoa, washed
2 tsp organic veggie stock
1 tin of lentils, drained and washed
1 bunch of parsley, about 100g
2 red peppers, cut into dices
2 carrots, small dices
1 whole butternut squash (cut into dices) or ca. 600g ready diced butternut squash
2 packets of hallumi
juice of 2 lemon
olive oil and salt and pepper to season
Set the grill to a medium heat and preheat the oven to 180 degree C.
Peel and core the butternut squash and cut into cubes. Drizzle over some olive oil and place on a baking tray in the middle of the oven. Bake for about 25 minutes until soft.
Cook the quinoa as per packet instructions. I use the veggie stock in my water to get some flavour into the quinoa right from the beginning.
Slice the hallumi into half centimeter thick slices.
Once the quinoa is cooked, place it in a big bowl and mix in the drained and washed lentils, the chopped parsley, 1 tbsp of olive oil and the juce of 1-2 lemons, depending on how you like your dressing. Mix well and set aside.
Pop your hallumi under the grill and grill for a few minutes on each side, until nicely golden brown.
Whilst the hallumi is under the grill, add chopped peppers and carrots to your quinoa mix and stir.
Once the butternut squash is roasted, gently fold into your quinoa mixture and when the hallumi is done, layer ove the top.