Ingredients

The following ingredients have 4 Servings
  • 100 g dry quinoa (we used a mixture of white, black and red)
  • One small butternut squash (peeled and diced)
  • 1 tbsp olive oil
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 80 g mixed baby salad leaves
  • 1 avocado (peeled, de-stoned and sliced)
  • 1 red apple (cored and sliced)
  • 1 roasted red pepper from a jar (drained and sliced)
  • ¼ of a cucumber (cut into small chunks)
  • 25 g feta, crumbled
  • 1 tsp black sesame seeds
  • Small bunch of fresh parsley (chopped)
  • 1 tbsp peanut butter
  • ½ of a finely chopped red chilli
  • 1 tbsp low sodium soy sauce or tamari for gluten free
  • 1 tbsp olive oil
  • 1 cm piece of fresh ginger (peeled and minced)
  • 1 clove garlic (peeled and minced)
  • 1 tbsp honey
  • Juice of ½ lime

Instruction

  • Cook the quinoa in water as per pack instructions, leave to cool.
  • Preheat the oven to 200c/400f. Place the diced butternut squash on a baking tray and drizzle on the olive oil. Add the paprika, salt and pepper and toss everything together with your hands. Roast in the oven for 20-25 minutes until golden brown. Remove from the oven and allow to cool slightly.
  • Whilst the butternut squash is roasting, make the spicy peanut sauce by whisking together all of the sauce ingredients. Put to one side.
  • Spoon the cooked quinoa into two bowls. Arrange the salad leaves, butternut squash, sliced avocado, sliced apple, sliced pepper and chunks of cucumber on top. Sprinkle on the chopped feta, black sesame seeds and parsley.
  • Serve with the spicy peanut sauce.