A simple but tasty quinoa salad. This is very versatile as you can use any kind of squash for this recipe. This is a perfect recipe to cook leftovers of vegetables, pesto and beans!
1 small handful of cooked red beans
2 tsp pesto (I used nettle pesto but I guess that regular works too. Kale pesto or arugula pesto will work great too!)
a small piece of butternut squash, peeled and cut in bites
2 petals of sun-dried tomatoes, cut in small pieces
Rince the quinoa, put it in a pot with the water and cook for 10 min with a lid on, until the water is absorbed.
Meanwhile, place the butternut on a oven rack lined with cooking paper or foil. Spread olive oil, salt and pepper on top, and toss to coat all the pieces of squash. Roast at 180°C until soft and lightly browned.
Mix the quinoa, the beans, the tomatoes and the butternut in a bowl. Mix in the pesto and adjust the seasoning.
Poach the egg (or fry it), and place on top of your bowl.
I guess that any kind of winter squash would work well in this recipe. Cauliflower would be great too, and you could try it with zucchini and fresh cherry tomatoes in summer too.