Ingredients 

• 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

1. Add 1/3 cup olive oil to pan and bring to medium heat 
2. Add squash and cook for 20 minutes (or until soft) and remove squash from oil 
3. Add quinoa to pan and cover with one cup water – bring to boil and reduce to simmer – cook for 15 minutes
4. Put squash and quinoa in fridge to chill
5. Chop purple cabbage into thin strips
6. Mix squash, cabbage, quinoa and a handful of arugala 
7. 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 
8. Dress salad with olive oil and drizzle with balsamic glaze 
9. Season with salt and pepper