Ingredients
2 cups butternut squash, diced
1 cup cooked quinoa
1 cup black beans, rinsed
1 cup corn kernels
1 red bell pepper, diced
1 avocado, diced
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1 lime, juiced
Salt and pepper to taste
Method
Preheat the oven to 220°C. Toss the butternut squash with olive oil, salt, and pepper. Spread it out on a baking tray and roast for 25 minutes until tender. In a large bowl, combine quinoa, black beans, corn, red bell pepper, avocado, and cilantro. Once the squash is ready, add it to the bowl and mix gently. Squeeze lime juice over the top before serving.
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