Roasted Butternut and Spinach Quinoa Salad with a Lemon and Herb Vinaigrette
September 20, 2018
A superfood salad to enjoy as a main or a side which caters for Vegetarians, and enjoyed by meat-eaters too. Roasted butternut and a simple vinaigrette add a punch of impressive flavours to this salad.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Lemon & herb Vinaigrette
1Preheat the oven to 200°C. Place the butternut cubes in a roasting dish and drizzle with 2 Tbs olive oil and salt. Roast for 20 to 25 minutes, stirring occasionally.
2In the meantime heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the chicken stock and bring the mixture to a boil. Turn the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Allow the quinoa to cool.
3To make the dressing combine all the ingredients and whisk with a fork until emulsified. Season to taste with salt and pepper.
4Transfer the quinoa to a large serving bowl. Gently fold in the butternut, baby spinach, feta and pumpkin seeds. Drizzle with the dressing and serve.
*Make this for your Vegan friends by replacing the Feta Cheese with a vegan cheese, a drizzle of tahini or toasted salted walnuts/cashews