Hearty wintery lunch


Warm quinoa, squash, cauliflower and avocado salad

Serves 4 

1 Cup of Quinoa
2 Cups of water
1 small cauliflower
1 small butternut squash
1 Avocado, roughly diced
1 tsp cumin seeds
1 tsp coriander seeds
Olive oil
Sea salt
Black pepper
 A handful of Fresh parsley
A Handful of almonds, roughly chopped
(Optional -not really in season- : 1 Grated courgette)

Preheat your oven to 180c.
Peel the butternut squash, cut it in half lengthways and remove the seeds with a spoon.
Cut each half in half again lengthways. Now cut them in small quarter moons, or small chunks. It does not really matter in what shape you cut them as long as they are fairly even in size so they cook evenly.
Place the squash chunks on a baking tray lined with baking parchment (or silicone sheet). Drizzle with some olive oil, sea salt, black pepper, 1/2 a teaspoon of cumin seeds and 1/2 teaspoon of coriander seeds. Mix well.
Roast in the oven for about 20-25 min or until the squash is tender and slightly brown.

Cut the cauliflower in small florets. Place a baking tray lined with baking parchment (or silicone sheet). Drizzle with some olive oil, sea salt, black pepper, 1/2 a teaspoon of cumin seeds and 1/2 teaspoon of coriander seeds. Mix well.
Roast in the oven for about 15min or until the cauliflower is tender and slightly brown and crispy.

Meanwhile cook your quinoa:
Rinse the quinoa through a fine sieve.
 Put the quinoa and the cold water in a saucepan.
Bring to a boil, simmer for 5-7min.
Turn the heat off, cover the saucepan and let the quinoa absorb the water for about 5min.
Using a fork, fluff the quinoa and season with some sea salt, black pepper and a drizzle of olive oil.

When all the vegetables are cooked, add them to the quinoa, add the avocado and the parsley and mix carefully. Check and adjust the seasoning.
Sprinkle the almonds over the salad before serving.
Delicious served with a fresh green salad seasoned with a simple dash of balsamic vinegar, some good olive oil and salt and pepper. 

Bon Appétit!

Quinoa


Taste: Lovely fine texture and nutty taste

Where from: Originally from the Andes

Nutrition: Quinoa is a very easily digestible starch, it contains a lot of protein (about 13% for 100g) and no gluten at all. 

Ideas: You can use it instead of couscous with vegetable tagine,  make  a lovely morning porridge with almond milk and a bit of honey, or even use it in its flour form to bake biscuits and cakes. You can also find red quinoa in some health food stores that will look beautiful on a plate.



Photography and recipe:  ©Sybille Pouzet- All rights reserved 

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