COLOURFUL BUTTERNUT SQUASH AND QUINOA SALAD

This dish is absolutely gorgeous and jam packed with goodness and nutrients! And it's so wonderfully colourful! This recipe will make about 4-5 servings, so you can half the ingredients if you like, but I prefer to make this up and have it as on-the-go lunches at work.

*To make vegan, simply don't add the cheese.

Cooking and preparation time: 1 hr

You will need:

• 1 large butternut squash
• 1 400g tin of cannelini beans (246g drained)
• 200g quinoa and bulgur wheat mix
• 150g pot of edamame beans
• 75g feta cheese
• Coconut/olive oil for cooking
• Salt, pepper and parsley to taste
• A good, dense handful of spinach

Steps:

1. Firstly, cut the butternut squash in half and place on a baking tray, with a teaspoon of olive oil drizzled over the top. Put in the oven at about 190 degrees Celsius for fan-assisted and about 210 for conventional. Set the timer for 40 minutes.
2. Add 800ml of boiling water to a saucepan and bring to the boil. Then turn down to a simmer and add the quinoa and bulgur wheat and simmer for 23 minutes with the lid on. Take the lid off and stir occasionally. After 23 minutes and when most of the water is gone, empty the contents of the pan into a dish and leave to stand for ten minutes, then separate granules with a fork.
3. Cook the cannelini beans in a saucepan for 5-6 minutes in the liquid they're contained in but make sure not to let them boil - simmer only. Afterwards I like to drain the beans and pour over boiling water to remove any preservatives that were added to the tin. Allow to cool.
4. Add some coconut oil or olive oil to a pan and add the edamame beans and stir fry for about 4 minutes. Afterwards, put into a dish and allow to cool.
5. Once the butternut squash has cooked for 40 minutes, carefully remove the skin with a knife (it'll be very hot) and cut into cubes.
6. Whilst you allow all of the ingredients to cool, cube 75g of feta cheese and wash the spinach.
7. Combine all ingredients and add salt, pepper and parsley to taste and enjoy!

I hope you love this recipe! Let me know what you think in the comments!

Courtney x