So quick and nutritious, this salad is great to pair with some protein, and you can easily increase the quantities to portion up for your lunches during the week.
Ingredients
200g Quinoa
400ml water
3 x peppers
½ butternut squash
Spring onions
1 red onion
bunch of basil
Radish
pomegranate
30g feta
handful of pumpkin seeds.
Method 1. 1. Preheat the oven to 200oC, gas mark 6. 2. Chop the peppers, butternut squash and onion, drizzle with olive oil, season and roast in the oven for 30 minutes. 3. Combine the quinoa and water in a pan. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes (until the water has been absorbed) 4. Finely slice the spring onions and radishes (I use a mandoline to slice my radishes) then set aside. Prepare pomegranate seeds, pick out the seeds with your hands. Alternatively, deseeded pomegranate is available to purchase from most supermarkets. 5. Toast the pumpkin seeds in a pan, until they start to pop. Chop a bunch of basil into small slices. 6. Once the vegetables are cooked, assemble everything into a mixing bowl and mix well. 7. Scatter over pumpkin seeds and crumble the feta on top.
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