Recipe by Green Safari
INGREDIENTS
- 1 butternut, peeled and cut into cubes
- 2 tablespoons oil
- ¾ cup onion, minced
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 cup water
- 1 cup chicken broth
- 3-4 tablespoons fresh lime juice
- salt and freshly ground black pepper to taste
- 10 crispy bacon rashers, cut in half
- 50g pecan nuts, toasted
- 50g blue cheese, crumbled
- washed mixed salad leaves and fresh herbs
- 2 tablespoons of pumpkin seed pesto per salad
METHOD
1. Grill the butternut cubes with olive oil, salt and pepper.
2. Heat oil in a large saucepan over medium-high heat.
3. Add the minced onions and sauté for 1 minute, then add the garlic and quinoa and sauté for a further 2 minutes.
4. Pour in the chicken broth, water and 1 tablespoon of lime juice.
5. Bring the mixture to the boil, then reduce the heat to low, cover and simmer for 20 minutes. (Do not remove the lid.)
6. Remove from the heat, fluff with a fork and season with salt and pepper to taste.
7. Assemble the salad by combining the grilled butternut, cooked quinoa, crispy bacon, toasted pecan nuts, crumbled blue cheese, mixed salad leaves and fresh herbs.
8. Enjoy your grilled butternut and quinoa salad!
