Jeweled Squash Quinoa

Sometimes you just want something a little different :0)

Serves 4




  • 1tbsp oil


  • 1 squash, cut in chunks


  • 2 pouches quinoa (I use Merchant Gourmet)


  • handful of both mint and coriander, chopped


  • 50g almonds, chopped


  • ½ lemon, juiced


  • Pomegranate seeds


  • 2 avocado, halved, sliced in wedges and fanned on top



  • Dressing – 2tbsp tahini


  • ½ lemon juiced


  • 2tsp honey


  • 1 handful of mint and coriander combined


  • ½ avocado


  • 100ml water


  1. Put all the dressing ingredient in a blender and blitz until smooth. Set aside.
  2. Toss the squash in oil and spread on a baking sheet, cook in the oven for around 40minutes.
  3. Heat the quinoa according to instruction.
  4. Add the nuts, herbs, quinoa, pomegranate seeds to a bowl and toss in lemon juice and seasoning. Stir in roast squash.
  5. Plate up, top with avocado and a good drizzle of the dressing

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