Prep & Cooking time: 35 mins
1 pack of Red and white quinoa (I used Merchant Gourmet)
1 pack of fresh basil
250g of sweet bistro or cherry tomatoes
1 tin of sweetcorn
1 tin of chickpeas
3 red onions, peeled and quartered
250g of cubed butternut squash and sweet potato
3 cloves of garlic
Dash of mixed herbs
Extra Virgin Olive Oil
Salt & Pepper
Place the quinoa in a big bowl. Roughly chop the basil and quarter the tomatoes, then add to the bowl, as well as the sweetcorn and chickpeas.
Preheat the oven to 250 degrees.
Peel and quarter the onions and cube the butternut squash and sweet potatoes. Place them in a baking tray then drizzle with rapeseed oil, and season with Malden sea salt and mixed herbs. Massage it in.
Place it in the oven for 20-25 mins until thoroughly cooked. Add the butternut squash and sweet potato to the quinoa bowl, mix in with olive oil and salt and put on plates.
The combination of sweet potato and butternut squash makes it more interesting than one or the other, but its mild and comforting at the same time. I have to say I am a red onion convert, I much prefer them to white onions as they have a lot more flavour and taste amazing roasted!
Quinoa is a superfood — superfood not only being a fun term but inherently true — very protein rich and more fibrous than all other grains. It is perfectly combined with chickpeas and veg for a super(food) filling salad. People perceive it as being a bit of a fad, but it is much more nutritious than other grains, such as simple carbs like rice, pasta and bread, so don’t bash it before you try it!
This takes a bit more time than my usual salads, but it’s worth it to roast the veg, so don’t skip out on that part. This is also a really summery salad, it may not seem like it’s summer in the UK at the moment, but you can still spice up your life with your food.