Baked Squash with Fresh Spinach and Quinoa

Ingredients

• 600g squash
• 200g fresh spinach or salad
• ½ a pomegranate

From the cupboard

• 150g quinoa
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon dry garlic
• A splash soy sauce
• olive oil
• balsamic vinegar
• salt to taste
• lemon juice

Instructions

1. Cut the squash into cubes (if you use red kuri squash, no need to peel). Place into a tin, covered with baking paper and season with paprika, cumin, dry garlic and soy sauce. Drizzle with olive oil and mix well. Bake for 30-40.
2. Meanwhile cook the quinoa (1 part quinoa to 2.5 parts of cold water). Cook until the germs separate from the grain. Remove the excess liquid (if there is any) and season with salt, lemon juice and a tablespoon of olive oil).
3. After the squash cools a bit, mix with chopped spinach and pomegranate seeds. Add olive oil and balsamic vinegar.
4. Serve the baked squash mix on a bed of quinoa.