Ingredients
4 SERVINGS
- 100 grams dry quinoa (we used a mixture of white, black and red)
- 1 butternut squash (small, peeled and diced)
- 1 Tbsp. olive oil
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 80 grams salad leaves (mixed baby)
- 1 avocado (peeled, de-stoned and sliced)
- 1 red apple (cored and sliced)
- 1 roasted red pepper (from a jar drained and sliced)
- 1/4 cucumber (cut into small chunks)
- 25 grams feta (crumbled)
- 1 tsp. black sesame seeds
- 1 bunch fresh parsley (chopped)
- 1 Tbsp. peanut butter
- 1/2 red chilli (a finely chopped)
- 1 Tbsp. low sodium soy sauce (or tamari for gluten free)
- 1 Tbsp. olive oil
- 1 cm fresh ginger (piece of, peeled and minced)
- 1 clove garlic (peeled and minced)
- 1 Tbsp. honey
- 1/2 lime
