Quinoa with Roasted Butternut Squash and Cranberries

This quinoa dish regularly features in our family meals. The fluffy, grainy texture of protein packed quinoa pairs beautifully with soft, roasted butternut squash, which, in turn, is perfectly complimented by sweet bursts of cranberry.

This makes a delicious and filling meal in itself, but it’s also a great side dish which I often serve alongside plain food such as homemade vegan sausages. It’s especially good with barbecued food!

Place the following ingredients in a serving bowl:

500g of cooked quinoa

300g of dried cranberries

4 sliced spring onions

1 can of chickpeas, drained

Then make the dressing by mixing these ingredients:

The juice of 1 lemon

1 tbsp of olive oil

1 tbsp of agave syrup

1 tsp of salt

Don’t worry about how lemony the dressing tastes, it’s perfect for infusing the dish.

Pour the dressing over the quinoa and stir through.

Next:

Add 1 butternut squash, chopped into small cubes, sprinkled with sea salt and roasted in olive oil (on gas mark 6 for about 30 mins) until nicely browned.

Stir through gently so that the cubes don’t disintegrate.

Sprinkle with chopped coriander.

It's delicious hot or cold, so it's really convenient to grab a bowl full from the fridge when you're feeling peckish!