https://www.healthykitchendiaries.co.uk

Home
Lunch
Butternut squash and quinoa salad

Start Reading Mode

min

0 0

Share
Like 0

Ingredients

Adjust Servings:

	1/2 butternut squash, seeds removed and cut into 2cm cubes
	1 tsp smoked paprika
	1 tsp olive oil
	50g white, red and black quinoa
	1/2 lemon, juiced
	1/2 x 400g can black beans, drained
	1 yellow pepper, deseeded and thinly sliced
	12 cherry tomatoes, halved
	25g pumpkin seeds, toasted
	2 small wholemeal tortilla wraps, cut into 8 triangles
	TO SERVE
	Extra-virgin olive oil, to drizzle
	Mint leaves, to garnish
	8 peeled strips of cucumber

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Butternut squash and quinoa salad

Name: Butternut squash and quinoa salad
Total time: 40 min
Yield: 2
Ingredients: butternut squash, seeds removed and cut into 2cm cubes: 1/2; smoked paprika: 1 tsp; olive oil: 1 tsp; white, red and black quinoa: 50g; lemon, juiced: 1/2; black beans, drained: 1/2 x 400g can; yellow pepper, deseeded and thinly sliced: 1; cherry tomatoes, halved: 12; pumpkin seeds, toasted: 25g; small wholemeal tortilla wraps, cut into 8 triangles: 2; Extra-virgin olive oil, to drizzle; Mint leaves, to garnish; peeled strips of cucumber: 8

Who says salads are boring? This quick and easy buddha bowl is full of colour and high in protein and fibre, thanks to the quinoa and black beans.

Features:

40 Mins
Serves 2
Easy

Ingredients

1/2 butternut squash, seeds removed and cut into 2cm cubes
1 tsp smoked paprika
1 tsp olive oil
50g white, red and black quinoa
1/2 lemon, juiced
1/2 x 400g can black beans, drained
1 yellow pepper, deseeded and thinly sliced
12 cherry tomatoes, halved
25g pumpkin seeds, toasted
2 small wholemeal tortilla wraps, cut into 8 triangles
TO SERVE
Extra-virgin olive oil, to drizzle
Mint leaves, to garnish
8 peeled strips of cucumber

Directions

Tip the butternut squash into a roasting tray and coat in the olive oil and paprika. Season well and roast in a preheated oven at 200C for 40-45 minutes, turning once, until soft and caramelised.
Meanwhile, cook the quinoa according to pack instructions. Add the lemon juice and seasoning and toss with the cooked butternut squash, black beans, peppers, tomatoes and pumpkin seeds.
Spread the tortilla triangles out on a baking tray and place under a hot grill, turning once, until golden and crisp.
Divide the quinoa salad between plates and garnish with mint leaves, a drizzle of extra-virgin olive oil, and the cucumber strips. Serve the tortilla crisps on the side.