Vegetarian Buddha Bowls with Spicy Peanut Sauce

dry quinoa (we used a mixture of white, black and red)

small butternut squash (peeled and diced)

olive oil

paprika

salt

black pepper

mixed baby salad leaves

avocado (peeled, de-stoned and sliced)

red apple (cored and sliced)

roasted red pepper from a jar (drained and sliced)

of a cucumber (cut into small chunks)

feta, crumbled

black sesame seeds

Small bunch of fresh parsley (chopped)

peanut butter

of a finely chopped red chilli

low sodium soy sauce or tamari for gluten free

olive oil

cm piece of fresh ginger (peeled and minced)

garlic (peeled and minced)

honey

Juice of ½ lime