Asian Butter Lettuce Salad with Quinoa and Diced Butternut Squash - alive magazine

Ingredients

• 1 tsp (5 ml) liquid honey or pure maple syrup
• 2 garlic cloves, crushed
• Sriracha hot sauce, to taste
• 1 1/2 cups (350 ml) soaked and drained red quinoa
• 1 cup (250 ml) peeled butternut squash, diced in 1.25 cm cubes
• 1/2 red onion, very thinly sliced
• 3 whole spring onions, thinly sliced on a diagonal
• 1 head butter lettuce, washed and dried
• 1/2 cup (125 ml) each coarsely chopped coriander and fresh mint
• 3 tsp (15 ml) black sesame seeds
• Sunflower (or other) sprouts