BUTTERNUT SQUASH & QUINOA SALAD
This salad looks and tastes amazing - it’s served in the scooped-out squash! It’s simple to make, packed with flavour, colour and, most importantly, nutritious. Topped with cottage cheese and avocado - it’s a real crowdpleaser and great for a dinner party!
Per serving : 362kCal / Carbs 51g / Protein 17g / Fat 10g
Ingredients
1 Butternut Squash (de-seeded)
42g Quinoa (uncooked weight)
100g Cherry Tomatoes (quartered)
100g Sweet Mini Peppers (cut into small chunks)
pinch of Coriander (finely chopped)
120g Black Beans (drained weight)
60g Cottage Cheese
1/2 Avocado
pinch of Chilli Flakes
How to make it
- Preheat the oven to 220°C (428°F).
- Slice the butternut squash in half and remove the seeds.
- Fill the bottom of a baking tray with 1cm of water and place the butternut squash flat side down, then put in the oven for 30-40 minutes. It’s done when it’s soft enough to be cut with a fork.
- While the butternut squash is cooking, rinse the quinoa under cold water for 2 minutes.
- Add the quinoa to a saucepan of hot water and bring to the boil. Lower the heat, put a lid on the pan and cook for 15-20 minutes before draining.
- Add the quinoa back to the pan on a low heat along with the tomatoes, different colored sweet mini peppers, coriander and black beans (drained). Cook until everything is warmed through.
- When the butternut squash is ready, mash both halves with a fork and level it out.
- Place the quinoa mixture on top of each half.
- Add cottage cheese to each half.
- Peel and slice the avocado and place on top of the quinoa mixture. Finish with a sprinkle of chilli flakes.