Roast Pumpkin & Quinoa Salad

Name: Roast Pumpkin & Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1/2 squash, cubed (300g) Butternut Squash; 1/2 cup dry (360g cooked) Quinoa; 2 handfuls, shredded (60g) Kale; 2 tbsp (20g) Pumpkin Seeds; crumbled (50g) Feta Cheese; 2 1/2 tsp (12g) Olive Oil

Recipes · Lunch · Recipe, Typed Supps

One tray of roast pumpkin becomes lunch for the next two days.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1/2 squash, cubed (300g) Butternut Squash — An enormous beta-carotene load — the pigment that makes it orange is what your body converts to vitamin A.
1/2 cup dry (360g cooked) Quinoa — A seed rather than a grain, and one of the few plant staples with all nine essential amino acids.
2 handfuls, shredded (60g) Kale — Massaged with a little oil it softens enough to eat raw, and brings vitamin K and calcium.
2 tbsp (20g) Pumpkin Seeds — Magnesium and zinc, and the only crunchy thing in an otherwise soft bowl.
crumbled (50g) Feta Cheese — The salt that pulls the sweet squash and the bitter kale together.
2 1/2 tsp (12g) Olive Oil — Half for roasting, half for massaging the kale. Beta-carotene needs fat to be absorbed at all.

Nutrition per serving

Calories: 424.5 kcal
Protein: 16g
Carbohydrate: 45.5g
of which sugars: 5.7g
Fat: 19.1g
of which saturated: 5.3g
Fibre: 13g
Sodium: 314.1mg

Method

Toss the squash in half the oil and roast at 200C for 30 minutes, turning once.
Rinse and simmer the quinoa in twice its volume of water for 15 minutes, then let it stand covered for 5.
Massage the shredded kale with the remaining oil until it darkens and softens.
Fold everything together while the squash is still warm and top with the feta and pumpkin seeds.