om living
Roasted Squash, Quinoa and Parsley salad
Serves 6 as a side dishIngredients
For the salad:- 1 medium butternut
squash, peeled, deseeded
and cut into small chunks - 4 cloves garlic, squashed
with the back of a knife - A few sprigs of fresh thyme
- 180g (2 cups) quinoa
- 1 red onion, peeled and
finely diced - 20g (¾ cup) fresh parsley,
roughly chopped
For the Dressing:- ¼ cup extra virgin olive oil
- 1 lemon, juice and zest
- 1 tbsp Dijon mustard
- 1 tsp agave syrup
- Sea salt and black pepper
Method
1. Preheat oven to 180°C
(Gas Mark 4, 350°C). Place the
prepared squash chunks into a
large roasting dish along with
the garlic, thyme, olive oil and
some seasoning. Transfer to the
oven and roast for 35-40 mins or
until tender.
2. Place the quinoa in a saucepan, add
a pinch of salt and cover by 1 inch with
cold water. Bring to a boil, cover with a
lid, reduce the heat and leave to simmer for
20 mins or until all the water has been absorbed.
Once cooked, turn off the heat and leave to stand,
covered, for a further 10 minutes.
3. Once the squash is cooked, remove from the oven and
take out the thyme and garlic. Peel the garlic, roughly chop
the flesh and set aside. Discard the skins and the thyme.
4. In a clean jar or small bowl, mix the garlic with the dressing
ingredients and whisk together until slightly thickened.
5. Mix the cooked squash, quinoa, red onion and parsley together
and pour over the dressing. Toss well to coat with the dressing
and transfer to a serving bowl. Serve warm or cold, with the
houmous and flatbreads.