Squash And Pomegranate Salad
This vibrant and nourishing recipe combines wholesome ingredients like quinoa, roasted butternut squash, and a colorful array of fresh vegetables to create a delightful meal bursting with flavors and textures. The roasted squash adds a sweet and caramelized touch, while the quinoa provides a nutritious base that pairs perfectly with the tangy dressing from the lime juice. Get ready to enjoy a hearty and satisfying dish that will surely brighten up your day!
— Constant Cookbook
Ingredients
- - 1 cup of quinoa
- - 1 butternut squash
- - 18 cherry tomatoes
- - 1 large broccoli
- - 30 green beens
- - 1 cup of pomegranates
- - 2 squeezed limes
Instructions
- Slice the squash in half and remove the seeds. Then dice the two halves, place onto a baking tray and drizzle with olive oil, salt and pepper. Bake in a 200°C oven for 15 minutes, until the cubes are soft enough to be pierced with a fork.
- While the squash bakes make the quinoa using 2 cups of boiling water, this should take 15 minutes. After 5 minutes add the broccoli florets and the green beans to the quinoa and allow them to cook together.
- Once the quinoa is no longer crunchy and the squash is perfecty roasted combine them all in a pan, adding the cherry tomatoes and pomegranates at the end.
- For more ideas check out my blog: www.deliciouslyella.com
Yield
Serves 2
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