Roasted Butternut Squash, Sweet Potato & Quinoa Salad

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Prep & Cooking time: 35 mins

Difficulty: Medium

Serves: 4

Vegan

INGREDIENTS:

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

METHOD:

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.

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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.

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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.

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