Kale and Squash Quinoa Bowl

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. 

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. 

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

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.

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