Quinoa and Butternut Squash Salad
A warming, healthy quinoa salad packed with nourishing vegetables and filling quinoa.
Organic Quinoa Grain 1kg (Sussex Wholefoods)
1 cup (250g) of quinoa.
2 teaspoons of Ras-El-Hanout.
Infinity Foods Organic Raisins 500g
Half a cup (about 150g) raisins.
200g of cashew nuts.
Raw Greek Forest Honey 500g (Melissa)
A drizzle of honey.
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
A pinch of salt.
Organic Black Pepper Powder 100g (Sussex Wholefoods)
A pinch black pepper.
Greek Extra Virgin Olive Oil 1 Litre (Attis)
A drizzle of olive oil.
Other Ingredients
– 1 small butternut squash
– 1 medium Onion, finely diced.<
Method
1) Pre-heat the oven to 200 degrees celsius/ Fan 190 degrees celsius/ Gas Mark 5.
2) Place the quinoa in a saucepan and cover to an inch or so above the quinoa with boiling water. Cover the pan with a lid and simmer gently for 10 to 15 minutes, until the water has disappeared.
3) Peel and roughly chop the butternut squash into bite sized chunks. Spread evenly in a medium roasting pan and drizzle with olive oil. Mix with a wooden spoon to ensure an even coating.
4) Drizzle a few teaspoons of honey over the squash. Sprinkle with sea salt, add the ginger and garlic paste and 2 teaspoons of Ras-El-Hanout. Mix well. Roast in the top half of the oven until the squash is tender or for around 15 to 20 minutes.
5) Meanwhile, put the cashew nuts into a dry frying pan and gently toast over a medium heat, turning as necessary to avoid burning.
6) Warm a large serving bowl and add in the cooked quinoa, the roasted butternut, raisins and the toasted cashew nuts. Mix gently.
7) Taste the mixture and add extra seasoning and oil if you wish. Serve warm to enjoy this dish at its best!
