Chilli Roasted Butternut and Quinoa Salad

Name: Chilli Roasted Butternut and Quinoa Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: South African
Ingredients: 500 g butternut squash cut into chunks; 30 ml olive oil; 1 tbsp Robertsons Masterblends Rustic Garlic and Herb; 1 tsp Robertsons Crushed Chillies; 1/2 tsp salt; 1 cup quinoa uncooked; 2 cups vegetable stock; 30 g pumpkin seeds; 30 g fresh pomegranate seeds; 10 g fresh parsley chopped; 2 tbsp olives; squeeze of lemon juice; Robertsons Black Pepper to season

2 People
60 min.
easy

A nutrient-dense, filling salad made with butternut, quinoa, pumpkin seeds, pomegranate seeds, lemon juice and parsley.

Ingredients

500 g butternut squash cut into chunks
30 ml olive oil
1 tbsp Robertsons Masterblends Rustic Garlic and Herb
1 tsp Robertsons Crushed Chillies
1/2 tsp salt
1 cup quinoa uncooked
2 cups vegetable stock
30 g pumpkin seeds
30 g fresh pomegranate seeds
10 g fresh parsley chopped
2 tbsp olives
squeeze of lemon juice
Robertsons Black Pepper to season

Cooking Method

Preheat the oven to 200° Celsius.
Place the butternut in a bowl, sprinkle with the Robertsons Masterblends Rustic Garlic & Herb, Robertsons Crushed Chillies and 1 tbsp olive oil and mix to coat.
Place on a baking sheet, drizzle with the remaining olive oil and roast for 40 minutes until cooked and starting to caramelize.
While the butternut is roasting, cook the quinoa as per the packet instructions, using the vegetable stock in place of water.
Once cooked and cooled down to room temperature, place the cooked butternut and quinoa in a bowl and toss with the pumpkin seeds, pomegranate seeds, fresh parsley, olive oil and lemon juice, then season to taste.