Summer food at the ready, even if it feels a bit like autumn in England at the moment! This dish is filling and refreshing and so nutritious, as well as being really easy to throw together!
Ingredients (Serves 2)
- 1 squash
- 1 avocados
- 1 cup of uncooked quinoa
- 2 handfuls of rocket
- 6 tablespoons of sunflower seeds
- 2 handfuls of sultanas
- 1 lime
- 3 teaspoons of herbs de provance
- 1 tablespoon of coconut oil
- Sprinkle of pink himalyan salt
For the dressing
- 3 tablespoon of apple cider vinegar
- 3 tablespoons of olive oil
- Salt and pepper
Start by pre heating your oven at 108C fan/200C/Gas mark 4.
Peel the squash and chop into medium chunks. Place into a bowl and mix with the melted coconut oil, pink himalyan salt and 2 teaspoons of the herbs de provance. Spread out the squash on a baking tray and cook in the oven for 25-30 minutes, or until tender.
While the squash is cooking, use a sieve to rinse the quinoa under cold water for 1 minute (this is important as quinoa has a very bitter taste if not rinsed before cooking). Cook the quinoa in a sauce pan with 2 cups of water, 1 teaspoon of the herbs de provence and the juice of 1 lime. This should take about 15-20 minutes, when all the water has evaporated.
Next chop your avocado into little bite size pieces, and add to your salad bowl along with the rocket, sultanas and sunflower seeds.
When the squash and quinoa are ready, drain any excess water from the quinoa and add both ingredients to your salad bowl. Mix your dressing ingredients together and drizzle over your salad. If you have a sweet tooth, you could drizzle some honey over your salad aswell. Serve up and enjoy!