Quinoa Salad

Ingredients

• ¾ cup uncooked quinoa
• 1 rib of celery sliced thinly
• 4 cups baby spinach
• 1-2 cups rocket
• Half a diced cucumber
• 2 cups blueberries
• ½ cup crumbled goat cheese/feta
• ¼ cup finely chopped fresh parsley
• ¼ cup of walnuts, toasted
• ½ Butternut squash cubed and roasted
• 1 cup of Alfalfa sprouts
• Coconut oil
• Olive oil
• Salt and pepper

Dressing

• Punnet of blueberries
• 1 Lemon juiced
• Olive oil – enough to make your dressing of a salad dressing consistency
• 1 thumb sized piece of fresh ginger root
• 1 teaspoon honey

Instructions

1. Cut the butternut squash, melt a nob of coconut oil in a baking tray or dish, add the squash and season to taste, put in the oven at 180° degrees for 30-40 minutes. Leave on side to cool.
2. Cook the quinoa in boiling water, for 10 minutes, drain and cool.
3. Add the spinach and the rocket to the salad bowl.
4. Prepare the remaining ingredients and add to the bowl along with the cooled butternut squash and quinoa.
5. Whizz all the dressing ingredients up in a food mixer, Nutribullet or similar and add according to taste.