Servings:
2 Full / 4 Side
Prepping Time:
10 min
Cooking Time:
35 min
Ingredients
Garlic Dressing
- 1 Tbsp Tahini
- 2 Tbsp Olive Oil
- 2 Garlic Cloves
- 2 Tbsp Organum
- 2 Tbsp Cilantro
- 1/2 Jalapeno (Optional)
- 3 Tbsp Apple Cider Vinegar
- Salt & Black Pepper (To Taste)
Quinoa
- 1/4 Cup Quinoa
- 1/2 Cup Water
- 1/4 Tsp Salt
Roasted Butternut Salad
- 1 Medium Butternut
- 1 Tbsp Olive Oil
- 1 Tsp Smoked Paprika
- Pinch of Salt
- 100g of Arable’s Superfood Microgreen Mix
Directions
- Preheat oven to 220°C & line a baking tray with tin foil.
- Cut Butternut into bite-size cubes & drizzle Olive Oil onto the foil, add a single
layer of cubed butternut and toss well. - Season with salt and paprika & roast for 25min, tossing halfway, until golden and
tender. - Rinse quinoa, and add to medium size pot with salt and water.
- Bring quinoa to a boil, reduce heat, and simmer for 15min, or until soft.
- For the dressing, pulse all ingredients in a food processor into a puree.
- Once everything is prepped, add quinoa, butternut, and a healthy serving of microgreens to a salad bowl. Drizzle with dressing and serve warm or cold.
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