Quinoa and Squash Salad
This fabulous recipe is from MIH teacher, trustee & co, founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
Ingredients
Instructions
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- Scrub and chop butternut squash into cubes.
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Drizzle olive oil and 2 tbsp maple syrup over, adding a little salt and pepper.
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Roast in the oven on 200°C for 20 minutes or until the squash softens.
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Coat the almonds and pecans in remaining maple syrup and add to the tray and toast for 5 , 8 minutes.
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Steam the quinoa for 20 minutes until soft. Drain and leave aside to cool.
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Finely chop kale, cube avocado and slice red onions.
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Combine everything, season to taste and add lemon juice..
