Squash & cauliflower quinoa salad

Recipe : Roasted squash, cauliflower & quinoa salad

1/2 cup quinoa

1 cup of water or stock

1 tsp butter

1/2 cauliflower, broken into florets

1 bell pepper, seeded and chopped into chunks

1/2 medium sized Kobacha squash, cut into quarters and seeded

2 beets, chopped into chunks

2 tbsp extra virgin olive oil

2 tsp butter

salt and pepper

1 tsp dried oregano

10 asparagus stalks, chopped into one inch lengths

a handful of mushrooms, torn or cut into chunks

1 tbsp oil

Dressing

2 tbsp hummus

juice of 2 limes

1 tsp agave nectar

2 tsp olive oil

1 clove garlic, chopped finely

salt and pepper

First, prepare the quinoa. Place the grains and water in a saucepan over medium heat and boil gently until the grains are soft and the water evaporated, (about 15 minutes). Stir in the butter and remove from the heat. Set aside.

Heat the oven to 375oF and place the squash, cauliflower, bell pepper and beets into a baking dish. Drizzle with the oil, dot over the butter and season with the salt, pepper and dried oregano. Bake for about 1 hour until the squash is soft and the cauliflower slightly crisp at the edges. Remove everything to a bowl, cutting the flesh away from the squash skin, (be careful, it will be hot).

Heat the 1 tbsp oil in a frying pan over medium heat and fry the asparagus and mushrooms until soft and golden brown in patches. Remove from the pan and mix together with the roasted vegetables and quinoa. 

For the dressing, combine the ingredients together in a small bowl until thoroughly mixed and smooth. Pour over the salad and mix well. Serve chilled or at room temperature.