If you haven’t tried quinoa in salad yet, you should!

Although quinoa isn’t a grain, you can use it to replace grains in many recipes. But unlike most grains, quinoa is full of protein so makes a great vegetarian option. Besides making great salad, quinoa is also great as a side dish to accompany many meals. It also works equally well in soups. This salad is great for lunch or a simple weekday dinner. For an even heartier version, try adding some cooked chicken strips.


For the dressing:

For the quinoa salad:


First cook quinoa & Butternut squash –

  • Pre heat the oven on 200c, cut 200g butternut squash into chunks coat with coconut oil and arrange on a baking tray. Roast in oven for about 25mins.
  • Rinse 120g of quinoa in cold water.
  • Bring 400ml of water to the boil on the hob.
  • Add quinoa and bouillon powder to the boiling water.
  • Cover with a lid, reduce the heat and simmer for 20minutes until most of the water has been absorbed.
  • Remove from the heat, drain off any excess water and stand for 10mins.
  • Separate with grains with a fork and set aside.
  • Allow quinoa and roasted butternut squash to cool.

Dressing –

In a small bowl, mix together the olive oil, lemon juice, apple cider vinegar, coconut sugar, wholegrain mustard, garlic, fresh parsley, salt, and pepper.

Salad –

  • In a large bowl, add the cooked quinoa, roasted butternut squash, spinach, red onion and chopped apricots. Toss until salad is combined. Sprinkle with pumpkin seeds. Season with salt and black pepper, to taste.
  • Drizzle with dressing and toss again. Serve