PAN SEARED BUTTERNUT SQUASH QUINOA BUDDHA BOWL

VEGETARIAN LIVING

Whats not to love, this is a gorgeous bowl of so good for you goodness, creamy pan seared butternut squash tossed with fluffy quinoa seasoned with a drizzle of olive oil and apple balsamic vinegar, served with fresh spinach, watercress, carrots, avocado and a mollet egg, every mouthful just sings.

Whats more this is a really quick dinner and can be on the table in 15 minutes from the start.

Cooking and Prep time: 15 minutes

Ingredients

(serves 2)

120g quinoa

500ml vegetable stock

1 handful watercress

2 handfuls spinach

1 avocado sliced

1 carrot julienned

1/2 courgette julienned

1/2 green pepper finely sliced

1/2 butternut squashed peeled diced

2 boiled eggs peeled halved

10ml olive oil

3ml apple balsamic vinegar

1 pinch sea salt

1 fresh chilli optional

Method

1.   Place the quinoa and vegetable stock in a pan and bring up to a slow slow simmer, pop a lid on and leave to cook for around 12-15 minutes until all the stock has been absorbed by the quinoa.  Mix the olive oil and apple balsamic vinegar together and leave to one side.

2.   Meanwhile bring a pan of water up to a boil and add the diced butternut squash and cook until tender, drain and then bring a frying pan up to a medium high heat add the coconut oil and sear the butternut squash for a few minutes, reserve to one side.

3.  Once the quinoa is cooked divide equally between two bowls and season with the olive oil dressing and then load the bowl with all the other ingredients and season with a little salt and fresh chilli.