100g cooked quinoa
100g trout, steamed
1/4 butternut squash, peeled and chopped into cubes
1 half tomato, cut into slices
30g spinach, roughly chopped and washed
1/2 ripe avocado, sliced
3 radishes, slices
1. Preheat oven to 200. Place butternut squash cubes on a baking tray, drizzle with olive oil, mixed herbs, salt and pepper. Put into the oven for 25 to 30 minutes. A few minutes before the butternut is done, add some pine nuts.
2. In a heated pan, wilt washed spinach.
3. In a bowl, place the cooked quinoa. Place tomato slices, avocado, radish, roasted squash and pine nuts, spinach and steamed trout flakes. Squeeze some lemon juice over the bowl and mix ingredients together.
4. Enjoy with a warm cup of green tea!