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

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