Spring is all about light lunches as we focus on those summer bodies and simply because it’s too hot to eat heavy carbs. Recently the new trendy grain, quinoa, has made it onto my lunchtime radar. I love how it compliments most dishes yet fills you up and provides energy for the rest of your work day.
This salad is easy to make if you use leftover butternut from your dinner. Quinoa is really quick to cook too. This salad keeps well and can be eaten late in the afternoon if you’re having a crazy day. I used macadamia nuts as they were on special but cashews or almonds would work just fine too.
Butternut and Quinoa Salad
1 small butternut, skin and pips removed, cut into pieces
1 tbsp. oil
1 tsp Maldon salt
1/2 cup quinoa (I used the multi-colour quinoa)
1 cup water
pinch of salt
2 tbsp. macadamia nuts, chopped
1 2 tsp pumpkin seeds
50ml pomegranate dressing
Pre-heat your oven to 180degrees. On a baking tray, place your butternut pieces and toss with oil and Maldon salt. Cook for about 30 minutes (time will depend on the size of your butternut) or until soft.
Cook the quinoa as directed. The packet I had instructed as follows: boil salt water and add quinoa and cook for approximately 15 minutes or until soft.
Allow the butternut and quinoa to cool (I like to leave it overnight and assemble my salad in the morning before work). Add the nuts, seeds and dressing and toss well. Serve cool and enjoy!
*For the dressing – either use pre-made or make your own – here is a recipe I’ve used before