Butternut squash, chorizo and quinoa salad recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 725 calories / serving
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Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Mix the butternut squash in a bowl with 2 tablespoons of oil, the garlic and the chopped sage. Season and tip onto a roasting tray. Cook for 25 minutes until tender. Put the tomatoes on another tray, season and cook in the oven for about 10 minutes, until just soft.

For the dressing, whisk the mustard, vinegar, and the oil. Season and set aside.

Put the quinoa in a pan with plenty of water, bring to the boil, and simmer for 7-8 minutes until al dente. Drain and set aside.

Fry the chorizo for 3-4 minutes until crispy. Remove and strain the fat if desired. Heat the remaining oil in a pan and fry the whole sage leaves for 2-3 minutes until crisped up. Transfer onto kitchen paper.

To serve, mix the butternut squash, tomatoes and chorizo into the quinoa, sprinkle with sunflower seeds, drizzle with dressing and top with the crisp sage leaves.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1kg (2lb) butternut squash, peeled, deseeded and sliced
  • 3tbsp olive oil
  • 1 garlic clove, crushed
  • 30g sage, half chopped
  • 440g Tesco Finest Piccolo tomatoes, halved
  • 300g (10oz) quinoa
  • 225g (7½oz) chorizo, peeled and chopped
  • 25g sunflower seeds
  • For the mustard

  • 2tsp grainy mustard
  • 3tbsp red wine vinegar
  • 125ml (4fl oz) extra-virgin olive oil
  • Energy 3130kj 725kcal 36%
  • Fat 51g 72%
  • Saturates 11g 54%
  • Sugars 10g 12%
  • Salt 1g 17%

of the reference intake
Carbohydrate 48g Protein 22.9g Fibre 2.6g


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