Roasted butternut squash and quinoa salad
A warm, flavourful salad inspired by middle eastern flavours. Roasted butternut and quinoa are tossed in a lemony sumac dressing and topped with toasted flaked almonds.
Servings: 4
Ingredients
- 1 butternut squash weighing approximately 1kg
- 2 teaspoons cumin
- 2 tablespoons olive oil plus an extra teaspoon
- 1 red onion
- 100 g quinoa
- 1 tablespoon lemon juice
- Salt and pepper
- 1.5 teaspoons sumac
- 25 g flaked almonds
- Fresh coriander a small handful, roughly chopped
Instructions
- Pre heat the oven to 200°C/ fan 180°C / gas 6 and line two baking trays with foil.
- Start by preparing the butternut squash. Rinse well, then peel and chop into small cubes. Add the butternut, cumin and 1 tablespoon of oil to a large bowl. Mix the ingredients with your hands to ensure the butternut is well coated. Spread out onto the first baking tray.
- Cut the onion into wedges, then use your hands to separate these into smaller segments. Spread onto the second tray and drizzle over a teaspoon of olive oil. Place both trays in the oven.
- Meanwhile make a start on the quinoa by rinsing it well in cold water. Add to a saucepan and fill with 400mls of boiling water. Bring the water to a boil, then cover and reduce the heat to a simmer. Cook for 20 minutes, draining any excess water. Remove from the heat and allow to rest, still covered, for 10 minutes.
- Remove the onions after 20 minutes, to ensure they don’t burn and then remove the tray with butternut after 30-35 minutes.
- In a jug mix the lemon juice, 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- Add the butternut, onions, quinoa and olive oil dressing to a large serving bowl. Finish by adding the sumac and toasted flaked almonds and stir to combine. Top with the freshly chopped coriander.