zoom @lottiemurphy's Vibrant herby quinoa

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    @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! 


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