Butternut, Quinoa, Pea Salad

The second salad I came up with for my Salad Series pairs perfectly with the first. The first is light and slightly sweet, whereas this one is warm and more wholesome. Not only is it comforting and delicious, but with quinoa, peas and spinach, it is also packed full of plant-based protein.

Try it as a side, with another salad or as a salad all on its own!

Ingredients:

1 medium butternut squash

1 red onion

½ cup uncooked quinoa

1 cup frozen peas

1 handful of fresh mint

1 handful of spinach

1 tsp cinnamon

1 tsp paprika

Coconut oil

Method:

Preheat the oven to 180 degree.

Peel and slice both the butternut squash and red onion into bite-sized chunks, sprinkle with cinnamon and paprika, drizzle with a little coconut oil, toss and then pop into the oven for 40-45 minutes.

Place the quinoa in a pan on the stove with 1 cup of water. Bring to the boil and then lower the heat to a simmer for around 15 minutes until all the liquid is absorbed and the quinoa is soft and fluffy.

Meanwhile defrost the peas and finely chop the mint leaves.

Once the squash is ready (it will be soft the whole way through), remove from the oven and place into a serving bowl along with all the other ingredients. Toss well then serve!