Spicy Squash and Quinoa Salad

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Spicy Squash and Quinoa Salad
This spicy butternut squash and quinoa bowl is a vegan and gluten free light lunch that includes fresh spinach, coriander, pecans, hummus and spices. It is full of fibre, protein and phytonutrients.
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Instructions
  1. Cook quinoa according to instructions and add 2 tsp of curry powder to the pot before cooking.
  2. Coat squash with olive oil, xylitol, cinnamon, cayenne pepper, and salt to taste. Roast at 180C until golden brown and soft.
  3. In a bowl add the spinach and coriander. Top with the drained quinoa, and squash and toss to combine.
  4. Top the bowl with the roasted quinoa and hummus.

Roasted Beetroot, Leek and Carrot Salad

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Roasted Beetroot, Leek and Carrot Salad
This makes a filling and delicious salad with the nuts providing good fats and protein. For extra protein add a can of mixed beans.
Instructions
  1. Line a large baking tray with foil and place beetroot, leeks, carrots and thyme on the foil. Drizzle over the oil and season. Toss and fold the foil to make a loose parcel.
  2. Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
  3. Whisk all the dressing ingredients together.
  4. Place the spinach, cucumber and tomatoe in a large bowl. Top with the roasted vegetables. Sprinkle over the crushed roasted nuts. Drizzle over the dressing and serve.