A tasty bowl of comforting and wholesome goodness from nutritionist Anna Lisle... and there's no need to worry about special dietary requirements here - this one's gluten-free, dairy-free and sugar-free!
Serves: 4 people
Time: 1 hour
* indicates optional ingredients
700g (1 lb / 8 oz) butternut squash (or any pumpkin/squash), peeled
2 tablespoons extra virgin olive oil
190g (6½ oz) quinoa (white, red or tricolour), washed and drained)
3 spring onions (scallions), finely sliced
A handful of pea shoots
50g (1¾ oz) mung, adzuki, lentil and pea sprouts *
A few handfuls of coarsely chopped chopped fresh herbs (flat-leaf parsley, basil, tarragon and/or dill)
3-4 tablespoons white and black chia seeds
80ml (2¾ fl oz) extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juiced
2 tablespoons wholegrain (seeded) mustard
Sea salt & freshly ground pepper
Preheat oven to 200°C (400°F).
Start by roasting the pumpkin. Chop into cubes and place on a baking tray. Add olive oil and toss to coat. Bake for 30–40 minutes (tossing halfway through) or until the pumpkin is tender and golden around the edges. Set aside and allow to cool to room temperature.
Place quinoa and broth in a small saucepan and bring to the boil. Reduce heat, cover and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Uncover, fluff the quinoa with a fork and set aside to allow to cool.
Place quinoa in a large bowl. Add roasted pumpkin cubes, spring onions, pea shoots, mixed sprouts (if using), herbs and chia seeds.
Combine vinaigrette ingredients in a small jug. Drizzle dressing over salad and toss to combine.
Divide between bowls and scatter with extra chia seeds, to serve.