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Quinoa Jewelled Vegan Salad

This has to be the salad of a nutritionists dreams. Packed with an array of colourful vegetables, protein packed quinoa & chickpeas, sprinkled with antioxidant filled jewels, it really does tick every box. My advice would be to make extra, as it’s equally delicious the following day and makes a superb lunch on the go. ⠀ INGREDIENTS

80g fresh spinach finely chopped ⠀⠀ 300g butternut squash peeled and chopped ⠀⠀ 2 Handfuls olives⠀⠀ 200g cooked quinoa ⠀⠀ 200g cooked chickpeas drained ⠀⠀ 8 cherry tomatoes sliced⠀⠀ 1 shallot finely chopped ⠀⠀ 3 tablespoons pomegranate seeds⠀⠀ Coriander to serve ⠀⠀ ⠀⠀ Dressing (shake in a jar)⠀⠀ 1 clove crushed garlic ⠀⠀ Juice of half lemon ⠀⠀ 2 teaspoons balsamic vinegar (I used Belazu)⠀⠀ 2 tablespoons olive oil⠀⠀ 1 teaspoon grated ginger ⠀⠀ Salt & Pepper ⠀⠀ METHOD

Drizzle the butternut squash with olive oil season and roast for 30-45 minutes. ⠀⠀ Cook the quinoa according to packet instructions.⠀⠀ ⠀⠀ Mix together the salad ingredients and drizzle with the dressing. ⠀

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