Name: Spicy Squash and Quinoa Salad
Prep time: 10 min
Cook time: 40 min
Yield: 4 people
Ingredients: 2 cups peeled and cubed butternut squash; 1 cup quinoa; 1 tbsp Curry powder; 1 tsp xylitol; 1 tbsp Extra virgin olive oil; 1/4 tsp cinnamon; 1/4 tsp cayenne pepper; 2 cups fresh spinach; 1 bunch fresh coriander; 1/2 cup roasted pecans; Sea salt and black pepper for seasoning

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

Ingredients

2 cups peeled and cubed butternut squash
1 cup Quinoa
1 tbsp Curry powder
1 tsp Xylitol
1 tbsp Extra virgin olive oil
1/4 tsp Cinnamon
1/4 tsp cayenne pepper
2 cups fresh spinach
1 bunch fresh coriander
1/2 cup roasted pecans
Sea salt and black pepper for seasoning

Prep Time

10 mins

Cook Time

40 mins

Servings

people

Ingredients

2 cups peeled and cubed butternut squash
1 cup Quinoa
1 tbsp Curry powder
1 tsp Xylitol
1 tbsp Extra virgin olive oil
1/4 tsp Cinnamon
1/4 tsp cayenne pepper
2 cups fresh spinach
1 bunch fresh coriander
1/2 cup roasted pecans
Sea salt and black pepper for seasoning

Instructions

Cook quinoa according to instructions and add 2 tsp of curry powder to the pot before cooking.
Coat squash with olive oil, xylitol, cinnamon, cayenne pepper, and salt to taste. Roast at 180C until golden brown and soft.
In a bowl add the spinach and coriander. Top with the drained quinoa, and squash and toss to combine.
Top the bowl with the roasted quinoa and hummus.

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.

Prep Time

15 mins

Cook Time

60 mins

Servings

people

Ingredients

Salad

1 tbsp Extra virgin olive oil
4 fresh beetroots chopped and quartered
300 g small baby carrots
2 leeks - cut into 4cm slices
1/2 tsp Dried thyme
150 g fresh spinach
Sea salt and black pepper for seasoning
1/2 cucumber sliced
12 Cherry tomatoes cut in half
70 g toasted and roughly chopped nuts, eg, hazelnuts or almonds

Dressing

Prep Time

15 mins

Cook Time

60 mins

Servings

people

Ingredients

Salad

1 tbsp Extra virgin olive oil
4 fresh beetroots chopped and quartered
300 g small baby carrots
2 leeks - cut into 4cm slices
1/2 tsp Dried thyme
150 g fresh spinach
Sea salt and black pepper for seasoning
1/2 cucumber sliced
12 Cherry tomatoes cut in half
70 g toasted and roughly chopped nuts, eg, hazelnuts or almonds

Dressing

Instructions

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.
Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
Whisk all the dressing ingredients together.
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.