Warm Roasted Squash & Quinoa Salad
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 butternut squash
- 2 red onions
- 4 cloves garlic
- 4 tablespoons olive oil
- 5.3 oz quinoa
- 10 fl oz vegetable stock
- 1 Savoy cabbage
- 2 handfuls of flaked almonds
- 2 handfuls of pine nuts
- 1 lemon
- 1 tablespoon maple syrup
- pinch of ground cinnamon
- pinch of allspice
- large handful of parsley
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. In a large baking tray, toss together the squash, red onion, garlic cloves, 1 tablespoon of olive oil, a pinch of salt and some black pepper; spread everything out in an even layer. Cook for 40–45 minutes until tender and golden.
Step 2
Tip the quinoa and vegetable stock into a small saucepan and add a small pinch of salt. Bring to the boil, then cover with a lid and simmer for 10–15 minutes, until all the stock has been absorbed. Remove from the heat and leave to stand until everything else is ready.
Step 3
Remove the baking tray from the oven and take out the garlic cloves. Stir in the cabbage and scatter over the flaked almonds and pine nuts. Return to the oven for 10–15 minutes, until the nuts are golden and the cabbage is a little charred at the edges.
Step 4
To make the dressing, squeeze the cooked garlic cloves out of their skins into a small bowl and whisk in the remaining olive oil, lemon juice, maple syrup, cinnamon, allspice, a pinch of salt and some black pepper.
Step 5
Once everything is ready, fluff the quinoa through with a fork and scoop into a large serving dish. Add the cooked veg, most of the parsley and drizzle over the dressing; toss everything together. Taste to check the seasoning and adjust as needed. Scatter over the remaining parsley and serve.
Step 6
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