Asian Butter Lettuce Salad with Quinoa and Diced Butternut Squash - alive magazine
Serves 4 Soaked quinoa and diced squash combines with the soft texture of butter lettuce. Drizzled with sweet and savoury dressing, you’ll long for seconds.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Grater
- Peeler
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Colander
- Spoon
- Salad plate
- Garlic press
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
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