Beyonce’s trainer is sharing a fall favorite, fresh from the pages from his new cookbook. (And it couldn’t be easier!)
“This salad can be enjoyed warm or cold, and it is one of my lunchtime favorites because it’s a complete protein source with just the right amount of flavor and crunch. We prepare this dish over the weekend, and have it ready to go in the fridge for weekday power lunches.” — Marco Borges, celebrity nutritionist and trainer
We’re suckers for simple, staple recipes and this beautiful bowl of goodness is no exception.
1 large butternut squash, peeled and diced
1 cup cooked quinoa
1 Hass avocado, halved, pitted and chopped into cubes
1 small lemon, juiced
Sea salt, to taste
Ground black pepper, to taste
¼ cup pumpkin seeds (pepitas)
- Preheat oven to 350F. Steam the squash for 5–7 minutes. Scatter the squash bits over a parchment-lined baking sheet and roast in the oven for 10–15 minutes or until the edges are slightly browned.
- In a mixing bowl, toss together the squash, quinoa, avocado, lemon juice, salt, and pepper. Transfer to a serving dish, sprinkle with pepitas and enjoy.