Kale, quinoa and squash salad with tahini dressing (GF, DF, V, VG)

A great lunch that’s full of iron, copper, magnesium, potassium, selenium and zinc pus vitamins.

Details

• Prep 10mins

• Cook 35mins

• Serves 4

Ingredients Salad

• 300g quinoa

• 1 butternut squash, deseeded and cubed

• 2 tbsp extra virgin olive oil

• 1 tsp ground cumin

• 1 clove garlic, peeled and crushed • Zest of one orange

• Zest of one lemon

• 500g kale – discard tough stems and tear into pieces

• 25g flat-leaf parsley, chopped

Tahini dressing

• 3 tbsp tahini

• 1 clove garlic, peeled and crushed • 2 tbsp lemon juice

• 2 tbsp orange juice

• 5 tbsp warm water

• Salt and pepper

Method

01 Preheat oven to 180°C. Place the squash on a baking tray, toss with 1 tbsp olive oil, plus salt and pepper. Bake for 30mins until golden. Set aside to cool.

02 Meanwhile, rinse quinoa under cold running water. Transfer to a pan and top up with double the amount of salted water. Over a medium heat, bring to the boil then simmer for 10-15mins.

03 Transfer to a bowl. Mix in 1 tbsp olive oil, cumin, garlic, orange and lemon zest (keeping a little zest for decoration).

04 Combine the tahini, garlic and citrus juices in a mixing bowl, then whisk in the water until you have a creamy consistency. Season with salt and pepper. Set aside. Then steam the kale until tender.

05 Combine the squash, kale and quinoa. Sprinkle over the parsley, zest and tahini dressing.

Nutritional analysis

Per serving: 500 Kcals • 18g fat • 2g sats • 57g carbs • 15g sugars • 15g fibre • 19g protein • 0.3g salt

Key ingredient Squash

The butternut will boost your immunity with vitamins A and C. It also contains magnesium, potassium and calcium.

“REMEMBER TO EAT A LARGE VARIETY OF DIFFERENT THINGS TO GET THE FULL RANGE OF MICRONUTRIENTS”