They are at it again over at Eat and Think! This week’s recipe is a brilliantly simple dish, that is packed full of flavour! Get cooking and start enjoying!
Quinoa Melting Pot
This week we’ve shared a delicious seasonal salad recipe with you. It really is more assembling a meal rather than following a cooking but it’s incredibly delicious.
If you’d like it fresh on the day you can cook the squash a day or two ahead but to be honest it tastes great the next day. If you are feeling adventurous why not try different combinations of grains, nuts or vegetables that you add. This is a simple yet tasty recipe to prepare and looks really pretty when served.
50g Dried apricots
1 Tsp rapeseed oil
50g Kale (Leaf only)
1 Small Butternut squash
-Preheat the oven to 180C. Deseed and cube the squash and cook for 30minutes.
-Cook quinoa as per packet instructions in stock. Add a little oil to a pan and fry kale for 2 minutes.
-Add crushed walnuts and finely chopped apricots. Mix all ingredients in a bowl and serve for 2.
It’s that easy and believe me it tastes amazing. Let us know how you get on and send us some of your snaps… we always love to see them Love, the Eat and Think Team xx