Quinoa and Squash Salad

Search

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

• 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

Method

1. Scrub and chop butternut squash into cubes.
2. Drizzle olive oil and 2 tbsp maple syrup over, adding a little salt and pepper.
3. Roast in the oven on 200°C for 20 minutes or until the squash softens.
4. Coat the almonds and pecans in remaining maple syrup and add to the tray and toast for 5 - 8 minutes.
5. Steam the quinoa for 20 minutes until soft. Drain and leave aside to cool.
6. Finely chop kale, cube avocado and slice red onions.
7. Combine everything, season to taste and add lemon juice.