Kale and Squash Quinoa Bowl
with Pomegranate Seeds
Instructions
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.
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.
3 Prep dressing
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.
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.
5 Serve
Place the drained quinoa, roasted squash, hazelnuts, kale 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
Salad
Dressing
Quinoa
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
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.
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.
3 Prep dressing
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.
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.
5 Serve
Place the drained quinoa, roasted squash, hazelnuts, kale 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
Salad
Dressing
Quinoa
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