Quinoa, Butternut, & Basil Salad
SALAD INGREDIENTS:
2 cups butternut squash, peeled and diced
1 cup quinoa, rinsed
1/2 red onion
1 small container baby tomatoes, halved
1/2 english cucumber, sliced or diced
1 handful basil, sliced
1-2 avocados, sliced
DRESSING INGREDIENTS:
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tbsp raw apple cider vinegar
1/2 tsp dijon mustard
1 tbsp honey
METHOD:
Roast butternut until tender, set aside to cool
Add 2 cups of water/veggie broth to quinoa
Bring to the boil, cover and simmer over low heat for 15 minutes, then let cool
Mix together the dressing ingredients and season with black pepper, a touch of Himalayan salt and garlic and herb spice
Pour over entire salad.
Layer salad starting with quinoa or lightly toss