Serves: 2 as a main or 4 as a side
Prep & Cooking: 50 mins
Ingredients:
- 600g squash
- 100g fresh spinach or salad
- ½ a pomegranate
From the cupboard and the fridge:
- 150g quinoa
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dry garlic
- 1 tablespoon soy sauce
- olive oil
- balsamic vinegar
- salt to taste
- lemon juice
Method:
- Cut the squash into cubes (no need to peel). Place into a tin and season with paprika, cumin, dry garlic and soy sauce. Drizzle with olive oil and mix well. Add a cup of water and bake for 30-40 mins (until the liquid disappears).
- Meanwhile cook the quinoa (1 part quinoa to 3 parts cold water). Cook until the germs separate from the grain. Remove the excess liquid (if there is any) and season with salt, lemon juice and a tablespoon of olive oil).
- After the squash cools a bit, mix with chopped spinach and pomegranate seeds. Add olive oil and balsamic vinegar.
- Serve the squash mixture on a bed of quinoa.
Recipe and image by Pavlina.