Easy to Digest and Gluten-free
You’re going to love this fresh, roasted butternut squash with quinoa and pomegranate seeds salad.
Quinoa is a complete protein, containing all of the essential amino acids and is important for tissue growth, fighting free radicals and reducing inflammation and unhealthy cholesterol levels.
Butternut squash is not only delicious, but it is so good for you. It is an excellent source of vitamins A and C, potassium and fibre. The antioxidants will prevent or slow cellular damage and reduce inflammation, too.
Pomegranate seeds are packed with micronutrients that will support your arteries, prostrate, joints and will aid in fighting infections!
Enjoy as a side for dinner or pack it in your lunchbox for a super boost to your body mid-day!
- 1/2 cup or 85g quinoa (dry)
- 12.3oz or 350g roasted Butternut squash
- 2 small cucumbers
- 12 cherry tomatoes
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh coriander
- 2 tbsp pomegranate seeds
- 1/4 chopped red onion
- 1 tbsp olive oil
- 1 lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Place the cubed butternut squash on a baking tray, sprinkle with salt and spray with olive oil. Bake at 200C / 400 F fan oven for 30 minutes.
Rinse the quinoa. Place in a saucepan with 240ml or 1 cup of water. Cover with a lid, bring to a boil, and simmer for around 10 minutes until the water is absorbed. Once cooked, rinse under cold water.
Place the cooked and cooled-down quinoa and butternut squash in a salad bowl. Add the halves of cherry tomatoes, diced cucumber, diced onion, fresh mint, fresh coriander, and pomegranate seeds.
Squeeze the juice of one lemon, add the olive oil, and season with salt and pepper to taste. Toss, and your salad is ready!
You can prep the quinoa and butternut squash in advance and put the salad together up to 3 days after if you wish. Keep the prepped ingredients in the fridge in a tight container.
This salad is even tastier prepared an hour in advance.