Serves: 4
Prep & Cooking: 60 mins
Ingredients:
- 1 squash (800g – 1kg)
- 1 red onion or 3-4 spring onions
- handful of parsley
From the cupboard and the fridge:
- 180-200g quinoa
- 12 tablespoons olive oil
- 5 tablespoons apple cider vinegar
- juice of 1 lemon
- 50g roasted sunflower seeds
Method:
- For the puree: quarter the squash, scoop out the pulp and steam until soft.
- Mash with a blender, together with olive oil and a little water from the steaming pot. Add salt to taste and a tablespoon of soy sauce.
- For the salad: boil the quinoa (1 cup quinoa to 3 cups cold water). It’s ready when the germ separates from the grain.
- Finely chop the onions and parsley. Mix with the quinoa and add the dressing (olive oil, cider vinegar, soy sauce and lemon).
- Form a nest with the puree and place a portion of the quinoa on top. Sprinkle with sunflower seeds.
Recipe by Pavlina.