Saladsdeliciouslyella
Warm Roasted Squash & Quinoa Salad
Wanting something that’s healthy, satisfying and delicious? This warm roasted squash salad ticks all the boxes. Not only will your taste buds love this dish, but your gut microbes will thank you too.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. In a large baking tray, toss together the squash, red onion, garlic cloves, 1 tablespoon of olive oil, a pinch of salt and some black pepper; spread everything out in an even layer. Cook for 40–⏱️ 45 minutes until tender and golden.
olive oil4 tablespoons
2
Tip the quinoa and vegetable stock into a small saucepan and add a small pinch of salt. Bring to the boil, then cover with a lid and simmer for 10–⏱️ 15 minutes, until all the stock has been absorbed. Remove from the heat and leave to stand until everything else is ready.
quinoa5.3 oz
3
Remove the baking tray from the oven and take out the garlic cloves. Stir in the cabbage and scatter over the flaked almonds and pine nuts. Return to the oven for 10–⏱️ 15 minutes, until the nuts are golden and the cabbage is a little charred at the edges.
4
To make the dressing, squeeze the cooked garlic cloves out of their skins into a small bowl and whisk in the remaining olive oil, lemon juice, maple syrup, cinnamon, allspice, a pinch of salt and some black pepper.
olive oil4 tablespoonslemon1maple syrup1 tablespoon
5
Once everything is ready, fluff the quinoa through with a fork and scoop into a large serving dish. Add the cooked veg, most of the parsley and drizzle over the dressing; toss everything together. Taste to check the seasoning and adjust as needed. Scatter over the remaining parsley and serve.
quinoa5.3 oz
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