Roast Butternut and Quinoa Salad with Capsicum Hummus
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup quinoa
  • 2 handfuls of rocket leaves
  • ½ butternut cut into cubes
  • 1 red onion
  • ½ avocado
  • 1 red capsicum cut into 4 pieces
  • 1 tin chickpeas drained
  • 1 garlic clove
  • 1 lemon
  • olive oil
  • salt and pepper
Instructions
  1. Set the oven to 200C
  2. Line a baking tray with parchment paper and roast the red capsicum, butternut and red onion for 30-40 minutes.
  3. Cook the quinoa with 2 cups of water on the stove bring to the boil and simmering for 12 minutes then remove from heat and let it sit covered until you are ready to assemble the salad. This will make it light and fluffy and not overcooked.
  4. For the roast capsicum humus blend together the chickpeas, garlic and juice of the lemon adding olive oil slowly until the consistency is to your liking. Remove the skins of the roasted capsicum and blend again adding salt and pepper to taste.
  5. Assemble the salad adding avocado and any other ingredients you might like.
  6. Serve with the red capsicum humus on the side.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/roast-butternut-quinoa-salad-capsicum-hummus/