The star ingredient of today’s #Wellness Wednesday recipe from Liviya Nutrition and Fitness is Quinoa – which is a nutty textured seed, a (gluten-free) complex carbohydrate and a complete protein.
Roasted Butternut and Quinoa Salad (serves 6)
Cost of ingredients in September 2020: Approximately R15 per person
- 1 cup uncooked quinoa
- 3 cups boiling water
- 3 cups butternut (peeled and cubed)
- 1/3 cup chopped red onion
- 200g mixed lettuce leaves and herbs
- 1 tbs coconut oil
- Salt and pepper
For the dressing
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp honey
- 1 tsp minced garlic
- 1 tsp Dijon mustard
Rinse the quinoa in a strainer until the water runs clear. Bring 3 cups of water to a boil in a large saucepan. Add the rinsed quinoa and ½ teaspoon of salt to the water. Reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the germ separates from the seed. The germ will look like a tiny curl. Set the saucepan aside and leave the lid on while you prepare the rest of the salad.
Fry the butternut with the tablespoon of coconut oil in a large non-stick frying pan. Season with salt and pepper and fry for approximately 30 minutes or until the butternut is soft.
While the butternut is cooking, combine the dressing ingredients in a jug and mix with a whisk. Add salt and pepper and set aside.
When the butternut is cooked, put all the salad ingredients (except the lettuce) and the quinoa into a salad bowl and toss together. Pour the dressing over the salad and gently toss until combined. The flavours will draw into the quinoa while it is still warm. Once the quinoa mix has cooled down, add the lettuce leaves and serve. Delish!