With the quick turn in weather, I’ve been thinking a lot more about how to approach this fall season when it comes to nutrition. Often we “fall” back into our bad habits and take the easy way out- comfort food. I’m just as guilty as the next, especially when I’m curled up on the couch with a good book- all I really want is …(insert your vice here). Mine happens to be a double cheeseburger from Five Guys but who’s asking. I’m not saying you should never indulge but I know I enjoy it more when it’s a treat and not part of my routine. Lately I’ve been experimenting with hearty and satisfying salads that are perfect for the upcoming months. Check sportspecialists.ca every day this week for inspiring ideas for lunch and light dinners!
My new favorite nutrition blogger is Ella from delicouslyella.com and the below recipe was taken from her website. I encourage you to look through her site for other tasty treats!
I especially liked this dish cold, so it’s great to prepare at night for lunch the next day!
Roasted Pine Nut and Squash Quinoa Salad
Ingredients for Salad (Serves 2)
- 1 Butternut Squash
- 1 cup of quinoa
- 1/3 of a cup of pine nuts
- A dozen cherry tomatoes
- Handful of broccoli
- 1 lime or lemon
- Handful fresh coriander
- Olive oil
- Mixed dried herbs (I used “herbs de provence)
- Paprika
- Salt
Ingredients for Creamy Avocado Dressing
- 2 ripe avocados
- 3 tbsp of apple cider vinegar
- 2 tbsp of olive oil
- 2 tbsp of water
- Salt and pepper to taste
For the Salad:
Slice the squash in half and peel off the skin, before chopping it into little cubes. Place the squares on a baking dish and drizzle slices with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15-20 minutes, until deliciously soft.
While the squash cooks make the quinoa. Simply add it to boiling water with the juice of one lime or lemon, some dried herbs and salt and let it cook, it should take 10-15 minutes. Then chop the broccoli into segments and the coriander leaves into small pieces. After about 5 minutes add them and a little more lime to the cooking quinoa.
Toast the pine nuts in a frying pan on a high heat; this should take just 3 or 4 minutes. Be careful not to let them burn! They also won’t need olive oil as they release their own oil when heated.
Cut the cherry tomatoes into quarters and make the avocado cream (see below).
Once the quinoa and the squash are cooked stir them together along with the pine nuts, a drop more lime and the cherry tomatoes – do not cook the cherry tomatoes though.
For the Avocado Cream:
Simply scoop the avocados out of their skin and place all the ingredients into a food processor. Blend them for a few minutes until a beautifully creamy paste forms.
Once you have plated it add the avocado cream. Enjoy!
