½ small butternut squash
⅔ cup of cooked quinoa (or about ¼ cup of dry quinoa)
6-8 cherry tomatoes, halved
2 cups of arugula
1 purple onion, thinly sliced
handful of pine nuts
1 tbsp Organic 100% Hulled Tahini – http://amzn.to/1LtSd8C
2 tbsp Organic Extra Virgin Olive Oil – http://amzn.to/1WhLyyw
2 limes, juice
1 tsp garlic powder, salt, pepper to taste
Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa, tomatoes, onions, pine nuts and arugula on top. Enjoy! by Evi Green
Organic Extra Virgin Olive Oil (website) – http://bit.ly/1YhVGJ6
Organic 100% Hulled Tahini (website)- ht