Black Quinoa Salad


  • 1 bag of kale
  • 1 butternut squash
  • 1 400g can of chickpeas seasoning with black pepper, cayenne, pink salt, smoked paprika (pinch at a time to balance taste)
  • 3 spring onions
  • 3 tbsps Extra Virgin olive oil
  • 1 cup of Black quinoa to 3 cups of water


  • Heat Quinoa in pan with measured cups of water and simmer for 20 minutes
  • Heat oven to 200 deg. C. fan assisted and place Butternut Squash and Chickpeas in Olive oil and coat with spices rubbing in to create an aromatic flavour. Cook for 20 minutes or until softened
  • Once Quinoa is cooked, add to roasting pan in oven and mix well
  • May need to add more seasoning, taste to check
  • Sprinkle spring onions over mixed salad and either serve as hot or keep in fridge and serve cold

Tips: Add pomegranate seeds or/and Tahini Dressing for sweetness if required. Though perfect as a savoury dish.