| ½ | butternut squash |
| 100 g | quinoa (red) |
| ⅓ | leek |
| 1 clove | garlic |
| ½ | Thai chili |
| 2 tbsp | olive oil |
| 3 tbsp | soy sauce |
| 1 tbsp | agave syrup |
| 1 tsp | peanut butter |
| salt | |
| pepper |
Cut off the head of the butternut squash and peel. Cut squash into spaghetti using a vegetable spiralizer. Add quinoa to a sieve and rinse under cold water. Then transfer to a pot with water, bring to a boil, and cook for approx. 15 min. Meanwhile wash leek and finely cut into rings. Mince garlic and slice chili. Set aside.
Bring a pot with water to a boil, add salt, and blanch butternut spaghetti for approx. 5 min. Meanwhile mix olive oil, soy sauce, agave syrup, and peanut butter in a bowl. Add minced garlic, sliced chili, salt, and pepper and whisk to combine. Add quinoa, butternut spaghetti, and leek to a serving bowl. Add the peanut-soy dressing and toss to combine. Serve immediately and enjoy!
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