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Quinoa and Squash Salad

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Description
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
  • <ul><li>400g unpeeled butternut squash
  • cubed
  • 2 teaspoon olive oil
  • 40g each of almonds and pecans
  • Pinch of salt and pepper
  • 3 tablespoon maple syrup
  • 1/2 cup quinoa
  • 200g curly kale
  • roughly chopped
  • 1 large avocado
  • 1 small red onion
  • thinly sliced
  • Juice of half a lemon</li></ul>
Instructions
  1. 1
    1. Scrub and chop butternut squash into cubes.
    2. 2
      Drizzle olive oil and 2 tbsp maple syrup over, adding a little salt and pepper.
    3. 3
      Roast in the oven on 200°C for 20 minutes or until the squash softens.
    4. 4
      Coat the almonds and pecans in remaining maple syrup and add to the tray and toast for 5 , 8 minutes.
    5. 5
      Steam the quinoa for 20 minutes until soft. Drain and leave aside to cool.
    6. 6
      Finely chop kale, cube avocado and slice red onions.
    7. 7
      Combine everything, season to taste and add lemon juice.
    .
Read it online: https://madeinhackney.org/recipe/quinoa-and-squash-salad/