Quinoa butternut
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4 persons -
60 min
Ingredients 4
- 200 gr quinoa tricolor ( or plain will do)
- 800 gr butternut squash
- ½ tsp ground cinnamon
- 250 gr beetroot, precooked
- ½ red chilli, seeded and finely chopped
- 2 tbsp olive oil
- 2 bundles watercress
- 1 lime, juice and zest
- 200 ml Provamel Organic Soya alternative to Quark No Sugars
- Salt & pepper
preparation 60 min
- Preheat the oven to 220 °C
- In a strainer, rinse the quinoa under cold running water, then put in a pot with 350 ml of water and cook, lid on, until soft and all the water has been absorbed. 3) Cut the butternut squash lengthwise into wedges and lay them flesh side up in an oven dish.
- Drizzle with olive oil, season with salt, pepper and the cinnamon, then roast in the oven for 25-30 minutes till soft and just browned on the edges.
- Make the dressing. Mix the Provamel Soya alternative to Quark with the lime zest and juice, season with salt and pepper.
- Cut the beetroot in slices.
- Arrange the watercress, roasted butternut, beetroot slices and quinoa on plates and drizzle on the lime dressing. Finnish with a sprinkle of chopped chili. A super-cool salad, with just a touch of heat to perk up those taste buds.
