Spiced quinoa, butternut squash and kale salad
(1)
1 hour
Butternut squash and courgettes are roasted in a mixture of herbs and spices in this delicious quinoa salad made with kale, parsley, raisins and honey. This makes a large salad but leftovers will keep well in the fridge for 1 or 2 days.
Jessipes
6 people made this
Ingredients
Serves: 8
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chilli powder
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 1/2 butternut squash - peeled, seeded and cubed
- 1 courgette, cubed
- 475ml water
- 175g quinoa
- 60g chopped kale
- 120g chopped flat leaf parsley
- 80g raisins
- 80g chopped red onion
- 4 tablespoons apple cider vinegar
- 1 tablespoon honey
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Preheat oven to 180 C / Gas 4.
- Combine 1 tablespoon olive oil, cumin, oregano, chilli powder, salt and pepper together in a bowl. Add cubes of butternut squash and courgette; toss until coated. Spread the mixture onto a baking tray.
- Bake in the preheated oven, tossing once half way through cooking, until soft, about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
- Combine butternut squash, courgettes, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, honey and remaining tablespoon of olive oil in a bowl; toss until salad is combined.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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Followed recipe except used dried cranberries. It was great! - 08 Mar 2017 (Review from Allrecipes US | Canada)