Cook the quinoa in water as per pack instructions, leave to cool.
100 g (1/2 cup) dry quinoa
Preheat the oven to 200C/400F (fan).
Place the diced butternut squash on a baking tray and drizzle on the olive oil. Add the paprika, salt, and pepper, and toss everything together with your hands. Roast in the oven for 20-25 minutes until golden brown. Remove from the oven and allow to cool slightly.
1 small butternut squash, 1 tbsp olive oil, ¼ tsp paprika, ¼ tsp salt, ¼ tsp black pepper
Whilst the butternut squash is roasting, make the spicy peanut sauce by whisking together all of the sauce ingredients. Put to one side.
½ of a finely chopped red chilli, 1 tbsp low-sodium soy sauce, 1 tbsp olive oil, 1 cm piece of fresh ginger, 1 clove garlic, 1 tbsp honey, juice of ½ lime, 1 tbsp peanut butter
Spoon the cooked quinoa into two bowls. Arrange the salad leaves, butternut squash, sliced avocado, sliced apple, sliced pepper, and chunks of cucumber on top. Sprinkle on the chopped feta, black sesame seeds and parsley.
80 g (2 cups) mixed baby salad leaves, 1 avocado, 1 red apple, 1 roasted red pepper from a jar, ¼ of a cucumber, 25 g (1/4 cup) feta, crumbled, 1 tsp black sesame seeds, small bunch of fresh parsley