Butternut and Quinoa Salad
Butternut and Quinoa Salad
Butternut and Quinoa Salad Recipe #Recipe1
High fibre high protein salad
The measurements provided below are for two salad servings
- Boil organic quinoa in organic vegetable stock (woolworths) until cooked.
- 1:2 (125ml quinoa : 250ml stock)
- Drain and set aside
- Roast 400g butternut with himalayan salt & black pepper
- No oil
- Once cooked and removed from the oven, add a drizzle of avocado oil to the butternut while its cooling
- Dry roast (no oil/butter) 60ml of mixed seeds (woolworths) in a pan.
- Set aside to cool
- Dry roast 8 -10 halved asparagus stalks and half a punnet of shimeji mushrooms.
- Keep shaking the pan to avoid them sticking.
- Both these ingredients will produce moisture when heated
- No oil/butter necessary
- Dice one avocado
- Halve 8-10 cherry tomatoes
- Use as much butter lettuce and rocket as you like for the base of this deliciously healthy salad
Dressing
- 2 TBS apple cider vinegar (ACV)
- 4 TBS extra virgin olive oil
- ¼ tsp whole grain mustard
- 1 TBS woolies vegan mayonnaise
- Himalayan salt, ground black pepper and honey to taste
- Allow to stand for at least 15 minutes before dressing the salad
- Shake well before adding
Enjoy this quick, easy and super-healthy butternut and quinoa salad recipe!