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Roasted Butternut and Spinach Quinoa Salad with a Lemon and Herb Vinaigrette

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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

Ingredients

Salad

300g butternut, cut into cubes

4 Tbs Olive Oil

Salt

1 cup red and white quinoa

2 cups chicken or vegetable stock

150g baby spinach

2 rounds of feta, crumbled

A small handful of pumpkin seeds

Lemon & herb Vinaigrette

1 tsp Dijon mustard

2 TBs lemon juice

1 tsp red wine vinegar

1/4 cup extra-virgin olive oil

1 TBs fresh parsley, chopped

1 TBs fresh basil, chopped

1 TBs fresh chives, chopped

Salt and pepper

Directions

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

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