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Easy prep

California Sun Quinoa Salad

with Roasted Squash, Corn & Avocado Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

Nutty, sweet, roasty and filling, this plant-based meal ticks all the boxes for major satisfaction. You’ll start making this 20-minute feast by roasting butternut squash cubes and fresh corn kernels. Then you’ll add oodles of flavour to some conveniently pre-cooked quinoa by sautéeing it with scallions, spices and chewy morsels of sun-dried tomato. Top the quinoa with the vegetables, and crown the whole dish with a creamy avocado vinaigrette and a handful of toasted walnuts—dinner is served.

We will send you:

  • 300g Diced butternut squash
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 2 Scallions
  • 1 Ear of corn
  • 60g Baby greens (baby spinach, kale or arugula)
  • 15ml Apple cider vinegar
  • 25g Walnuts
  • 57g Avocado purée
  • 225g Pre-cooked multicolour quinoa
  • 30g Sun-dried tomatoes
  • 10g Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Sulphites, Walnuts

You will need:

Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
41 g
Saturated Fat
5 g
Sodium
1470 mg
Total Carbs
83 g
Sugars
21 g
Protein
18 g
Fibres
14 g
Preparation
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Cook the vegetables
Preheat the oven to 450°F. Shuck the corn and slice the kernels off the cob. On a lined sheet pan, toss the butternut squash and corn with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the vegetables cook, heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer to a bowl and reserve the pan. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the sun-dried tomatoes.
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Warm the quinoa
In the reserved pan, heat a drizzle of oil on medium. Add the garlic, white bottoms of the scallions and sun-dried tomatoes; season with the remaining spice blend and S&P. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the quinoa and cook, stirring frequently, 1 to 2 minutes, until warmed through; season with S&P to taste.
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Make the vinaigrette
While the quinoa warms, roughly chop the cilantro. In a small bowl, combine the avocado purée, apple cider vinegar, cilantro and 2 tbsp oil (double for 4 portions); season with S&P to taste.
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Plate your dish
To the pan of quinoa, add the baby kale and toss to combine. Divide the quinoa between your plates. Top with the roasted squash and corn. Drizzle as much of the avocado vinaigrette over the vegetables as you’d like. Garnish with the toasted walnuts and as many of the green tops of the scallions as you’d like. Bon appétit!