Serves 4
Ingredients
1 cup of quinoa, cooked
1 butternut squash, diced
1 cup pomegranate seeds
1/3 cup raisins
2 Tsp. fresh parsley
2 spring onions, greens only, chopped
½ cup olive oil
2 Tbsp. lemon juice
Lemon zest
Salt and pepper to taste
Preparation method
1. Preheat oven to 200 degrees and line a baking sheet with tin foil.
2. Cut the squash in half lengthwise and scoop out the seeds. Cut the squash in half again lengthwise. Continue to cut the squash until it is in ½ inch slices, making it small enough and easier to roast. Spread the squash evenly on the baking sheet and drizzle with some olive oil and salt. Roast in the oven for 35 minutes, or until tender.
3. For the dressing – combine the remaining ¼ cup of olive oil, lemon juice, lemon zest, parsley and spring onions. Season with salt and pepper to taste.
4. Remove the squash from the oven and let cool. Meanwhile, mix the quinoa, pomegranate seeds, raisins and top with the dressing. Season with salt and pepper to taste.