A couple of weeks ago, I was asked super last minute to create some food tastings for a nutrition talk at a gym. I had an evening full of clients and the talk was on the next morning, so I really didn’t have much time! I needed to make something quick, simple, nutritionally dense and of course tasty…
And so, this salad was born! It was easy to make and provided a good example of how to make a balanced meal. The quinoa is a fantastic source of complex carbohydrate and protein, the feta also provides protein and healthy fat and the butternut squash, pomegranate and parsley are packed full of micronutrients.
(Makes 2-3 portions. Quantities can vary.)
- 200g Mixed Quinoa
- 250g Frozen butternut squash
- 2 cloves of garlic, crushed
- 2-3 Tbs olive oil
- 150g Feta
- Handful of fresh parsley
- Handful of pomegranate seeds
1.) Preheat the oven to 180°C (gas mark 4), spread the butternut squash on a tray. Cover with a oil, crushed garlic and salt and roast for 20-30 minutes until soft.
2. Meanwhile, rinse the quinoa first, then place in a pan. Add 2 parts water to 1 part quinoa (i.e. 200g quinoa to 400ml water).
3.) Bring to the boil over medium to high heat, then decrease the heat to maintain a gentle simmer.
4.) Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (the greater the quantity the longer it will take.) Reduce heat as time goes on to maintain a gentle simmer.
5.) When both the quinoa and butternut squash are cooked, leave out to cool. Once cooled, assemble them, adding the feta, parsley and pomegranate seeds. Squeeze a little lemon juice and olive oil over the salad to finish.