Rainbow Vegetable & Quinoa Salad with Grapefruit Dressing

Name: Rainbow Vegetable & Quinoa Salad with Grapefruit Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: british

Jo Pratt

Whether the sun is shining or not, this super healthy salad will brighten up your kitchen. It's a well balanced meal, with the quinoa providing a good dose of protein to keep you going for a long time and all of those veggies providing nutrients galore!

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Ingredients

quinoa 200 g
butternut squash 1 (chopped)
sunflower seeds 2 tbsp (toasted)
fresh dill 1 handful (chopped)
fresh parsley 1 handful (chopped)
olive oil 2 tbsp
avocado 1 ½ (sliced)
spring onions 2 (sliced)
grapefruit 1
asparagus 75 g
Tenderstem broccoli 200 g
red onion 1 (sliced)
pumpkin seeds 2 tbsp (toasted)
fresh mint 1 handful (chopped)
honey dash

Method

Put the quinoa in a saucepan and cover with cold water. Bring to the boil and cook at a rolling boil for 2 minutes. Cook for 10 minutes on low, covered. Remove from the heat but leave the lid on for 5 minutes. Allow to cool then use a fork to separate the grains.
Chop the mint, parsley and dill then stir into the quinoa. Season to taste and spoon onto a large serving platter or bowl.
Heat a small frying pan over a medium heat and add all the sunflower and pumpkin seeds. Toss around for a minute or so until they are golden and toasted. Set aside.
Meanwhile, prepare the vegetables. Peel and chop the butternut squash. Peel the spring onions. Slice the red onion and avocado.
Heat a griddle pan or the grill or your barbecue until piping hot. Coat all of the prepared vegetables in a little olive oil.
Working in batches cook the veg directly on the griddle pan, turning occasionally until they are showing golden char lines and are becoming tender. The times will vary on the veg, for example the butternut squash will take around 8 minutes and the spring onions around 2 minutes.
While the vegetables are cooking, make the dressing. Juice the grapefruit. Add the juice, olive oil and a dash of honey to a small clean jar and shake well until combined.
When all of the vegetables are cooked, arrange on top of the quinoa. Scatter over the toasted seeds and finish by generously drizzling with the grapefruit dressing. Enjoy!

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Rainbow Vegetable & Quinoa Salad with Grapefruit Dressing

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