High Protein Squash Salad
Servings - 4
INGREDIENTS
Water - 350 milliliters
Quinoa - 100 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Boiled white chickpeas - 400 grams
Butter nut squash - 250 grams
Paprika - 1 teaspoon
Garlic powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Olive oil - 1 tablespoon
Low-fat yogurt - 70 grams
Salt - 1/4 teaspoon
Tahini paste - 1 tablespoon
Apple cider vinegar - 1 tablespoon
Red chilli sauce - 1 tablespoon
Spinach - 120 grams
Crumbled feta cheese - 100 grams
Pickled onions - 30 grams
Coriander - 2 tablespoons
Dried rosemary - 1 teaspoon
Pistachios - 1 tablespoon
PREPARATION
1. Heat 350 milliliters water in a pan, add 100 grams quinoa, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
2. Cover and cook for 15 minutes. Remove from the heat.
3. In a bowl, add 400 grams boiled white chickpeas, 250 grams butternut squash, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1 tablespoon olive oil. Mix well to combine.
4. Transfer the mixture onto a baking tray and spread evenly.
5. Preheat the oven to 392°F/200°C and bake for 15 minutes. Remove from the oven.
6. In another bowl, add 70 grams low fat yogurt, 1/4 teaspoon salt, 1 tablespoon tahini paste, 1 tablespoon apple cider vinegar, and 1 tablespoon red chilli sauce. Mix well to combine and keep aside.
7. Take the baked mixture, add 120 grams spinach, cooked quinoa, 100 grams crumbled feta cheese, 30 grams pickled onions, 2 tablespoons coriander, 1 teaspoon dried rosemary, and 1 tablespoon pistachios. Mix well to combine.
8. Garnish with the prepared dressing.
9. Serve.