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))

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Published by Daniel Davey on 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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The 4 R’s for Total Recovery

Hot and Sweet Chicken Stir-fry

Autumn Roast Squash and Quinoa Salad

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