Butternut Squash, Quinoa and Feta Salad
Butternut Squash, Quinoa and Feta Salad
Serves 4
Salads don’t need to be just for summer. This warm salad contains carotenoid (antioxidant)-rich butternut squash, gluten-free, high protein quinoa and an omega 3 rich dressing. A firm, winter lunch box stable.
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  1. • 600g chopped and cubed butternut squash
  2. • 2 tbsp. coconut oil
  3. • 150g quinoa
  4. • 2 cups vegetable stock
  5. • 1 clove garlic, sliced
  6. • 1 onion, finely chopped
  7. • Handful of rocket
  8. • 200g feta, crumbled
  1. • 3 tbsp. balsamic vinegar
  2. • 4 tbsp. walnut oil
  3. • 1 tbsp. mint, chopped
  4. • 2 tbsp. extra virgin olive oil
  5. • 20g pumpkin seeds (small handful)
  6. • Sea salt/pepper
  1. Preheat oven to 200°C
  2. Place butternut squash on large baking sheet and toss with coconut oil. Season and bake for 20 mins.
  3. While butternut squash baking, place quinoa in a pan with vegetable stock and garlic. Bring to boil, reduce heat to simmer and cook with lid on for 15 mins. Turn off heat and allow to stand for 5 mins. Add in onion and rocket leaves.
  4. Mix all dressing ingredients together. Spoon quinoa onto a serving plate and add butternut squash and crumbled feta. Add dressing and sprinkle with seeds to serve.
  1. Frying the pumpkin seeds for a minute or two makes them extra crunchy and taste even more delicious.
Zoe Warren Yoga http://zoeyoga.co.uk/

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