Roasted Butternut and Quinoa Salad

The perfect all-year round salad, for when you are invited and need to bring a plate!

Ingredients

1 1/2 cup uncooked quinoa

3 cups water

1 tsp salt

360g butternut, diced

2 red onions, cut into wedges

2 cans chickpeas, drained and rinsed

Olive oil and salt for roasting + 1 tsp cumin seeds

1/2 cup roughly chopped fresh dill

1/2 cup roughly chopped fresh flat leaf parsley

 

Dressing

1 small preserved lemon

½ cup extra virgin olive oil

¼ cup lemon juice

½ tsp ground cumin

Freshly ground black pepper

 

 

Instructions

Preheat the oven to 220°C and line a large baking sheet with parchment paper.

Cook the quinoa: add quinoa, water, and salt into a pot, place on the stove on high heat, and bring to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let the quinoa cook for 10 minutes or until all the water is absorbed. This next step is key; turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water. Fluff with a fork.

While the quinoa cooks, add the butternut, onions, and chickpeas to the prepared sheet pan. Drizzle generously with olive oil , salt and cumin seeds and toss to combine. Roast the veggies and chickpeas for 25-30 minutes or until the squash and onion are slightly charred and the chickpeas are golden brown and crispy.

Prepare the dressing and herbs. Add all the ingredients into a large jar and whisk well. Taste and adjust for salt as needed.

Assemble the salad. Add the quinoa into a large serving plate, followed by the roasted veggies, chickpeas, dill, and parsley. Pour over half the dressing.

Serve immediately while the salad is still warm!

Optional (but delicious!): add some crumbled feta or grilled halloumi and some rocket.