- Butternut Squash & Quinoa Salad.jpg (53 KiB) Viewed 555 times
Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 2
If served as two portions, provides 374 cals, 17g fat (of which 2.5g saturates), 23g sugar and 0.6g salt per portion.
Ingredients
- 300g (12oz) butternut squash, peeled and diced
- Low-cal spray
- Salt & pepper
- 60g (2oz) quinoa
- Handful of coriander leaves
- Handful of mint leaves, finely chopped
- 10 pistachio nuts or 10 hazelnuts, roasted and crushed
- Orange, zested
- 30g (1oz) dried cranberries
- ½ small red chilli
- 45g (1½oz) pomegranate seeds
Dressing:
- 1 tbsp fresh orange juice
- 2 tbsp of olive oil
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Spread the butternut squash on a baking tray, spritz with the oil spray and season. Roast in the oven for 35 - 40 minutes until soft. After 20 minutes turn the pieces over so they cook evenly. When cooked, remove from the oven and allow to cool.
3. Add cold water to a medium pan (to about a ⅓ full), bring to the boil, add the quinoa and cook for 12 - 15 minutes until tender. Pour into a sieve and run under cold water. Drain and push down with a spoon to remove the excess water.
4. In a large bowl mix the cooled quinoa, butternut squash, herbs, nuts, orange zest, cranberries and chilli. Season well.
5. In a jug, whisk together the ingredients for the dressing and drizzle over the salad. Finish by adding a generous scattering of pomegranate seeds.
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