Quinoa Butternut Mangold Salad

Around 28 oz of Butternut Squash
1 Tbsp Olive Oil
3 Tbsp Raps Seed Oil
1 1/2 Cups Quinoa
Juice of 1/2 Lemon
A Handful of Mangold
Filets of 1 Clementine

Cut and roast the Butternut as desired with the Olive Oil. Cook the Quinoa as stated at the package. Mix the Butternut, Clementine filets and the Mangold with the Lemon juice and the Raps Seed Oil. Place Quinoa at the plate and the rest onto it.