Sundried tomatoes and roasted butternut squash can be served as a salad or a side dish. Simply chop the sundried tomatoes, roast the butternut squash & chickpeas and mix with the remaining ingredients.
Prep time: 15min | Cooking time: 35min | Serves: 2
500g butternut squash
150g cooked black quinoa
30g sundried tomatoes
130g cherry tomatoes
1tbsp olive oil
1tsp cayenne pepper
2tbsp fresh basil
Preheat the oven to 200 ° C degrees.
On the medium tray mix chopped butternut squash, olive oil, cayenne pepper and salt. Roast for approx. 15 minutes, then add the chickpeas and roast for additional 15 – 20 minutes.
In the small saucepan cook quinoa as per cooking instructions on the packaging (usually approx. 20 – 25 minutes). Drain well and leave it to cool.
In the medium bowl add chopped sundried tomatoes, cherry tomatoes, chopped basil, quinoa and butternut squash. Mix all ingredients well, garnish with fresh basil leaves.
Nutritional Estimates Per Serving
Total fat: 9g
Total carbs: 75g