Kale and Squash Quinoa Bowl

with Pomegranate Seeds

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Instructions

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1 Boil quinoa

Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. 

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2 Roast squash

In a bowl, combine the miso paste, vegetable oil, salt and chilli flakes (spicy!). Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray, drizzle with the miso-chilli oil and toss until coated. Roast for 30 min or until golden and crisp. 

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3 Prep dressing

Meanwhile, finely chop the chives. Juice the limes into a bowl or jar. Add the chivessesame oil, olive oil, brown sugar, soy sauce, salt and pepper and whisk or shake until fully combined - this is your dressing

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4 Prep salad

Halve the cherry tomatoes. Roughly chop the hazelnuts. Strip the kale from its stem and chop it roughly. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

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5 Serve

Place the drained quinoa, roasted squash, hazelnutskale and pomegranate seeds in a bowl with the dressing. Give everything a thorough mix up. Divide among plates and top with the halved cherry tomatoes

Tips for fussy eaters

Delicious with halloumi!

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

This fusion salad bowl is nutty, zingy and brilliantly nutritious.

Cooking Time: 45 min

Cals 649 · Prot 18 · Carbs 99 · Fat 23

Dairy-Free

Ingredients

Number of people

Salad

Miso paste 20 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Chilli flakes 2 Grams
Butternut squash 600 Grams
Cherry tomatoes 150 Grams
Hazelnuts 40 Grams
Kale 100 Grams
Pomegranate 1 Piece

Dressing

Fresh chives 15 Grams
Lime 1 Piece
Sesame oil 15 ML
Olive oil 1 Tbsp
Brown sugar 5 Grams
Soy sauce 20 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Quinoa

Mixed quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

This fusion salad bowl is nutty, zingy and brilliantly nutritious.

Cooking Time: 45 min

Cals 649 · Prot 18 · Carbs 99 · Fat 23

Dairy-Free

Instructions

photo

1 Boil quinoa

Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. 

photo

2 Roast squash

In a bowl, combine the miso paste, vegetable oil, salt and chilli flakes (spicy!). Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray, drizzle with the miso-chilli oil and toss until coated. Roast for 30 min or until golden and crisp. 

photo

3 Prep dressing

Meanwhile, finely chop the chives. Juice the limes into a bowl or jar. Add the chivessesame oil, olive oil, brown sugar, soy sauce, salt and pepper and whisk or shake until fully combined - this is your dressing

photo

4 Prep salad

Halve the cherry tomatoes. Roughly chop the hazelnuts. Strip the kale from its stem and chop it roughly. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

5 Serve

Place the drained quinoa, roasted squash, hazelnutskale and pomegranate seeds in a bowl with the dressing. Give everything a thorough mix up. Divide among plates and top with the halved cherry tomatoes

Tips for fussy eaters

Delicious with halloumi!

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

Ingredients

Number of people

Salad

Miso paste 20 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Chilli flakes 2 Grams
Butternut squash 600 Grams
Cherry tomatoes 150 Grams
Hazelnuts 40 Grams
Kale 100 Grams
Pomegranate 1 Piece

Dressing

Fresh chives 15 Grams
Lime 1 Piece
Sesame oil 15 ML
Olive oil 1 Tbsp
Brown sugar 5 Grams
Soy sauce 20 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Quinoa

Mixed quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp
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