International Lifestyle Magazine Issue 56 - Page 91

Ingredients: 2 cups quinoa 4 cups water Organic vegetable stock (optional) Half a lemon Smaller sized butternut squash 2 tbsp grapeseed or coconut oil Herbs of your choice (I use parsley and rosemary) Black sesame seeds for version 1 Toasted walnuts for version 2 Salt to taste Method: Cook the quinoa with the water and veggie stock if you wish. Add lemon juice salt and pepper once it’s cooked. Add fresh parsley. In the meantime cut the squash into small cubes. Mix with herbs and oil on a baking tray and roast them for about 15 minutes in a preheated oven at 200 Celsius. Once the squash is ready mix it with the quinoa. Version 1: add black and white sesame seeds Version 2: toasts some walnuts together with the squash when it’s almost ready Simple, nutritious salad. Have it warm or cold. Packed with plant protein goodness. Love, Andrea