Roast Squash, Kale and Quinoa Salad

This tasty and nutritious vegetarian salad will be enjoyed by the whole family. Made with staple ingredients, the squash can easily be substituted with any type of pumpkin or sweet potato.


1 butternut squash, peeled and cut into cubes

200g quinoa

300ml vegetable stock

100g kale

2tbsp sunflower seeds

3tbsp extra virgin olive oil

1 lemon, zest and juice


  1. Place the squash on a baking tray and mix with 1 tbsp of oil, salt and pepper. Roast in an oven on Fan Plus 180°C for 30 minutes.

  2. In the meantime, combine the quinoa and stock in a solid steam container and cook in a steam oven at 100°C for 20 minutes. Alternatively, place the quinoa and stock in a small saucepan and simmer on the hob for 20 minutes, until all the liquid is absorbed.

  3. Remove the quinoa from the steam oven and cook the kale on a perforated tray for 2 minutes on 90 degrees.

  4. Combine the squash, quinoa, kale, seeds, remaining oil and lemon in a bowl and season well. Divide between bowls and serve.

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