"Simple and delicious on its own as a satisfying lunch bowl, or as an accompaniment to most dishes."
Mediterranean Quinoa Salad
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
For the salad
- 400 gram butternut squash, peeled, deseeded and chopped into 2cm cubes
- 1 tbsp olive oil
- Pinch of flaked sea salt
- Grind of black pepper
- 300 gram quinoa, rinsed
- 100 gram Kalamata black olives, pitted and sliced
- 100 gram sun-dried tomatoes, finely sliced
- 100 gram dried cranberries
- 40 gram flaked almonds, toasted
- 20 gram fresh basil, roughly chopped
- 20 gram fresh parsley, roughly chopped
ingredients
For the Mediterranean dressing
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
Method
For the salad
Step 1
Preheat the oven to 200°c.
Step 2
Place the butternut squash into a roasting tin, drizzle the olive oil all over then season with salt and pepper. I like to get in there with my hands and ensure the oil is thoroughly coating the cubes. Roast for 30 minutes in the preheated oven, giving the tin a shake around halfway through.
Step 3
While the butternut squash is roasting, cook the quinoa. Place it in a pan with 500ml of water, bring it to the boil and then reduce the heat to let it simmer for 12 to 14 minutes. Drain once cooked, then spread the quinoa out on a large tray to cool.
For the Mediterranean dressing
Step 1
Put all the ingredients into a jar or bowl and shake or whisk well until thoroughly combined.
Step 2
Add the olives, sun-dried tomatoes, cranberries and flaked almonds (reserving some for garnish) to the quinoa. Mix well then gently fold through the roasted butternut squash without crushing the cubes. Add the herbs, keeping back a few leaves for garnish, then season the salad with salt and pepper. Pour the dressing over and top with the reserved almonds and herbs to finish.