(serves 2)

  • 100g quinoa
  • ½  butternut squash 
  • 1 large or 2 small red onions
  • 8 florets of broccoli
  • 2 tomatoes
  • 1 red pepper
  • 1-2 tsp mixed herbs
  • 1 chilli- optional
  • Black pepper and Himalayan salt
  • 2 handfuls pumpkin seeds


  1. Turn the oven up to 180 degrees.
  2. Peel and chop the butternut squash. The smaller you chop it, the quicker it will roast! Then place it on a tray and cook in the oven for about 15-20min or until you can easily push a fork into them.
  3. Meanwhile, boil the kettle and place the quinoa, mixed herbs, seasoning and boiling water into a pan. I put enough water in the pan to cover the quinoa, this way I find I get it nice and fluffy without too much water or burnt bits on the bottom!
  4. Cook the quinoa for about 10min and then add in the onions, broccoli, tomatoes, red pepper and chilli, then cook for another 5 min. You want the veg to still be nice and crunchy and full of nutrients!
  5. Take the butternut squash out of the oven and mix through the quinoa.
  6. Have a taste and add more herbs and/or pepper if required.
  7. Serve up and then sprinkle with pumpkin seeds. Enjoy ☺