Save to your scrapbook
@lottiemurphy's Vibrant herby quinoa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 large red onion
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!
While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.
This recipe was first published in February 2016.