@lottiemurphy's Vibrant herby quinoa

Serves: 6


1 large red onion
Olive oil
1/2 butternut squash peeled and cut into squares
700g cooked quinoa at room temperature
Seeds from 1 pomegranate
80g chopped parsley
80g chopped mint
Juice of 1 lemon
Sea salt and ground pepper


1. Preheat oven to 180C. Cut the onion in half and peel then cut each half into 3 wedges. Put them on a baking tray in the oven and drizzle with olive oil, sea salt and pepper. Do the same with the butternut squash and roast for 15-20 minutes.

2. Remove the onion which should be slightly caramelised but leave the butternut squash for a further 15 minutes. Once roasted, toss all the ingredients in a large bowl and a splash of olive oil. Perfect!