Name: Autumn Roast Squash and Quinoa Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Butternut squash ((large, chopped)); 2 Chicken breast; 3 Carrot ((medium, chopped)); 1 tbsp Extra virgin olive oil ((plus more for sautéing)); 2 tbsp Balsamic vinegar; ¼ tsp Chilli flakes; ¼ tsp Cumin ((ground)); ¼ tsp Smoked paprika; 1 tsp Salt; 1 Red onion ((peeled and chopped)); 3 clove Garlic ((peeled and finely chopped)); 1 Head of broccoli ((florets roughly chopped)); ½ Courgette ((chopped)); 250 ml Water; 200 g Quinoa; 1 handful Baby spinach ((washed)); 8 Cherry tomatoes ((chopped)); 50 g Feta cheese ((chopped into cubes)); 3 tbsp Almonds ((chopped and toasted in a dry frying pan)); 3 tbsp Extra virgin olive oil; 3 tbsp Balsamic vinegar; 1 tsp Mustard; 1 tbsp Honey; 1 Lime ((a squeeze of lime juice)); 1 Lemon ((a squeeze of lemon juice))

Autumn Roast Squash and Quinoa Salad

Published by Daniel Davey at August 30, 2020

Autumn Roast Squash and Quinoa Salad

Autumn Roast Squash and Quinoa Salad Roasted squash mixed through a salad is a game-changer in terms of flavour and adding colour. This meat-free, vegetarian-friendly salad […]

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Autumn Roast Squash and Quinoa Salad

Autumn Roast Squash and Quinoa Salad

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