Quinoa, Lentil and Butternut Squash Salad

Quinoa, Lentil and Butternut Squash Salad

Ingredients

  • 1 cup of quinoa – any colour
  • 1 cup of green lentils
  • 1 butternut squash
  • 2 onions
  • Pumpkin seeds roasted are a great addition (roast on a tray in the oven for 5 – 10 ins)

Seasoning: cumin and coriander

For the dressing

  • A big squeeze of garlic puree – or use fresh garlic
  • 3 tsp olive oil
  • 1 tsp balsamic vinegar
  • ½ tsp allspice

Method

  • Wash both the lentils and the quinoa and  place in separate pans and cook with a little bit of stock, (I used a little swiss boullion)
  • The lentils need more water than you think, there is no need to presoak them, but boil them for 10 mins and then simmer for 20mins.
  • Quinoa needs less water, I used a ratio of 1 quinoa: 2.water 
  • When it is almost cooked, take off the heat and put on a lid, it will puff up nicely even if there is some water left in the pan.
  • Peel and cube the butternut squash
  • Peel and quarter the onion
  • Place both in a oven-proof dish, coat in a little oil, and cumin and coriander.
  • Bake for around 20 mins at 180 until soft
  • Mix the lentils and quinoa together with the butternut squash and onions
  • Make the dressing and pour it over, give a good mix
  • Serve and enjoy!

Roasted pumpkin seeds make a great addition!

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