Ingredients:

  • 1 cup quinoa (I used a mix of white and black quinoa).
  • 2 cups of broccoli florets
  • 2 cups butternut squash cut into small cubes
  • 1 ripe avocado
  • Salt and lemon to season
  • Salt and lemon to season

Instructions:

  1. Place the quinoa in a pan and add 2 cups of water (always use the 1: 2 ratio – one quinoa to two servings of water). When it starts to boil, reduce the heat. Let cook for about 15 minutes. The quinoa will be ready when the grains are transparent and all the water has dried out.
  2. On a parchment paper, spread the butternut squash cubes and bake for 25-30 minutes at 200 °C, or until they are soft and lightly browned.
  3. Cook or steamed the broccoli florets.
  4. Cut avocado into cubes and set aside.
  5. Salad bowl assembly: In a large bowl add the quinoa,the roasted butternut squash and the broccoli florets. Add salt and lemon, mix everything very well. Add the avocado and mix gently.

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