Raw & Free by Sophie Steevens

Author:Sophie Steevens
Language: eng
Format: epub
Publisher: Jane Morrow
Published: 2020-06-20T00:00:00+00:00

ROAST BUTTERNUT, RED QUINOA, ROCKET and CRANBERRY SALAD with MINT AÏOLI

SERVES 4

There’s something addictive about these tender roasted butternut chunks, especially when they’re tossed through fresh mint, peppery rocket and chewy cranberries for that bite of sweetness, then finished with a drizzle of creamy Mint Aïoli. This is another awesome salad to have on hand for lunches or an easy weekday dinner. Red quinoa has a mild, earthy flavour and not only does it add a pop of colour to your meal, it also contains many nutrients including fibre, protein, iron and magnesium.

750 g (1 lb 10 oz) butternut pumpkin, skins on, cut into bite-sized cubes

1 teaspoon olive, avocado or coconut oil (optional)

sea salt, to taste

¾ cup red quinoa

1½ cups water

1 small red onion, thinly sliced

handful fresh mint, chopped

½ cup dried cranberries

2 cups baby rocket leaves

3 tablespoons lemon juice

1/8 teaspoon white pepper

1 tablespoon pomegranate molasses (optional)

½ cup Mint Aïoli

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