Roasted Butternut Squash Quinoa and Spinach Salad


Serves 6

1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and diced into 1-inch cubes

3 tablespoons olive oil, divided

1 teaspoon fine grain salt, divided

1 cup / 6.3 oz / 180 gr uncooked quinoa

2 cups / 500 ml water

1 large avocado, pitted and chopped

6 cups / 3.5 oz / 100 gr baby spinach (or any green of your choice)

Juice of 1 lemon


Preheat oven to 400°F (200°C) and place a rack in the middle. Line two large baking sheets with parchment paper.

Spread chopped squash onto the baking sheets and drizzle 1 tablespoon of olive oil over the top. Toss to coat.

Spread the squash into an even layer, being careful not to overcrowd, and sprinkle with ½ teaspoon of salt.

Roast for about 30 to 40 minutes, or until the bottom starts to brown.

In the meantime place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce to a gentle simmer, and cover. Cook until all water is absorbed, about 16 minutes. Transfer to a large bowl, fluff with a fork and let cool.

To make the salads, add baby spinach in a large bowl and toss it with a sprinkle of salt and pepper. Top with avocado, quinoa and roasted squash.

Garnish with a couple more pinches of salt, a small amount of fresh lemon juice drizzled over top and remaining 2 tablespoons of olive oil.
Serve immediately!