Step 1

Cook quinoa according to the package. When quinoa is cooked, spread it onto a large platter or sheet pan and place it in the refrigerator to cool.

Step 2

Preheat oven to 400 degrees F. Roast butternut squash by tossing in 1 teaspoon olive oil, sprinkling with salt and smoked paprika, and roasting for 20 minutes on a sheet pan, turning once halfway. Let cool as you prepare the other ingredients.

Step 3

Make dressing by combing 2tbsp olive oil, juice of 1 mandarin and two limes. Add a pinch of salt and fresh ground black pepper to your liking.

Step 4

In a large bowl add the kale, 1 pinch of salt and 1 tsp olive oil and massage through the leaves for 2-3 minutes until tender and relaxed.

Step 5

In the large bowl with the massaged kale, put chilled cooked quinoa, chickpeas, bell peppers, roasted and cooled butternut, avocado and mint or cilantro.

Step 6

Pour dressing over the top and mix well.

Step 7

Enjoy within 3 days when covered tightly and stored in the refrigerator. The avocados will be preserved because of the lime and orange dressings.