1kg pumpkin, chunkily diced
1½ tbsp olive oil
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
400g ready to use cooked quinoa
200g green beans (cooked and cooled)
100g bag spinach
1 red pepper, cut into chunks
150g tomatoes, halved
1-2 tbsp toasted pumpkin seeds
Bunch flat leaf parsley
Grated parmesan to serve - optional
Heat oven to 200C/180C fan/gas 4. Toss the pumpkin with 1 tbsp olive oil, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water.
Drain the quinoa and toss with the dressing, pepper, spinach, green beans and tomatoes.
Divide the quinoa between four plates. Top with the squash, then grate over parmesan and pumpkin seeds.
Recipe adapted from: Good Food