- 2 cups diced butternut squash
- 1 quarter of purple cabbage head
- 1/2 cup quinoa
- 1 cup water
- Handful of arugala
- Olive oil
- 1/2 cup Balsamic vinegrette
- Salt and pepper to taste
Steps
- Add 1/3 cup olive oil to pan and bring to medium heat
- Add squash and cook for 20 minutes (or until soft) and remove squash from oil
- Add quinoa to pan and cover with one cup water – bring to boil and reduce to simmer – cook for 15 minutes
- Put squash and quinoa in fridge to chill
- Chop purple cabbage into thin strips
- Mix squash, cabbage, quinoa and a handful of arugala
- Pour 1/2 cup balsamic vinegrette in non stick pan and bring to medium heat – whisk for 5 minutes and set aside in a cup
- Dress salad with olive oil and drizzle with balsamic glaze
- Season with salt and pepper