Black Quinoa, Butternut Squash, Pecan and Pomegranate salad

 Serves 2 as a main or 4 as a side

 Ingredients:

50g dried quinoa (black)

1 small squash

150g pecan nuts (roughly chopped)

1 pomegranate (deseeded)

Handful of rocket

Salt and pepper

Dressing:

Juice of ½ lemon

4 tbsp olive oil

½ tsp chilli flakes

 Method

·      Cook the quinoa according to packet instructions. 

·      Peel and cut the squash into approximately 1 inch chunks, add a tbsp of olive oil, season with sea salt and roast in a pre-heated oven on 180 degrees for around 45 minutes or until the flesh is soft.  Leave to cool for around 30 mins.  

·      Then mix together with the quinoa, pecans, pomegranate seeds and a handful of rocket.

·      Mix the dressing ingredients and add prior to serving.