When our neighbor brought over fresh organic greens from their garden, I just h a d to make a yummy salad. Try this simple recipe:
- butternut squash
- raw pepita seeds
- red quinoa (or any quinoa, I just like the color)
- chicken broth
- oil olive
- sea salt
Preheat oven to 350 and in a ceramic baking dish add a full bag (frozen/ fresh, or bake a whole butternut squash) I used a fresh bag already diced of butternut squash from Fresh and Easy Market. Drizzle with olive oil, cracked pepper and sea salt. Roast for 20 mins or until soft.
Move on to the quinoa. Add 2 cups of chicken broth/ vegetable broth or water and 1 cup (rinsed) quinoa to a small saucepan. Bring to boil. Then cover and let simmer until translucent.
Wash spinach, kale and blueberries. Add to a large salad bowl.
When ready, let quinoa and butternut squash cool and then add to salad bowl as well.
Garnish with pepita seeds.
Squeeze half the juice of a lemon as dressing.