Butternut squash and quinoa salad

Butternut squash and quinoa salad
Serves 2-3


  • 1 medium butternut squash
  • olive oil for roasting
  • pinch dried basil
  • 200g ready-to-eat quinoa
  • 1 vegetable stock pot
  • 100g feta cheese
  • 1 small carrot, grated (around 50g)
  • 50g garden peas
  • 50g pitted black olives
  • ½ small onion



  1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried basil and cook for 50-60 minutes.
  3. Cook the quinoa according to the directions on the package, but instead of cooking it in plain water use the vegetable stock pot.
  4. Whilst the quinoa is cooking, mix the rest of the salad ingredients in a big bowl.
  5. When the butternut squash is done, take the tray out of the oven and carefully cut up the squash up into even chunks.
  6. Stir in the chunks and the ready quinoa with the other ingredients in the salad bowl and serve!

So yummy and filling – packed with goodness! Feel free to add peppers, dried tomatoes, garlic and even some meat into the mix! We didn’t as I am allergic to peppers & tomato but Im sure it would taste amazing!


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