الوصفة باللغة العربية اسفل الصفحة⇓

Enough For: 2 people

Preparing Time: 5 minutes

Cooking Time: 30 minutes 

Ingredients:

1 medium-size butternut squash ( sliced or cubed )

1 apple ( sliced into medium thickness )

rocca 

almond flakes 

1/2 cup quinoa 

1 cup & 2 tbsp of room temperature water

olive oil

salt and black pepper

Dressing:

2 tbsp balsamic vinegar 

1 tbsp extra version olive oil

lemon zest

salt

pepper 

Directions:

• Prepare the quinoa by rinsing it well under tab water until the water comes out clean.
• Transfer the quinoa to a small pot. Add the water and sprinkle a small pinch of salt. Cook it on high heat for a few seconds till the sides of the pot start to bubbling. Keep an eye on the pot cause it takes only a few seconds to boil. 
• Reduce the heat to very low and cover the pot tightly. Keep it for exactly 10 minutes, then turn the heat off and transfer the quinoa to a container to cool down completely.
• Season the butternut squash with olive oil, salt, and black pepper. 
• Spread it out on a baking tray lined with foil. Roast it in a preheated oven at 180 C for 30 minutes, until the butternut squash becomes soft and tender. Leave it outside to cool down.
• Coat the apples with olive oil. Cook on both side on a griller or a hot pan until soften a bit and develops grilling lines on both sides. 
• Mix all the dressing ingredients in a separate bowl. Set aside till needed. 
• Plate the salad by arranging rocca at the bottom, then a couple of tbsp of the quinoa. After that comes the butternut squash, apples, a sprinkle of almond flacks, and a drizzle of the dressing. You can add a sprinkle of oregano for extra flavor. 
• Serve it beautifully, don’t forget to mix it before eating. 

Enjoy!