Black Quinoa and Roasted Butternut Goodness Bowl

Preheat the oven to 200 C (400 F).

Assuming you soaked it in a bowl of water overnight, drain and rinse the quinoa. Then place it in a pot with the listed amount of water (double the listed amount if you didn’t soak overnight) and a little sea salt and bring to the boil. Then pop a lid on and reduce the heat. Allow to simmer for 15 to 20 minutes, or until the water has been absorbed.

Place the butternut squash chunks on a rimmed baking tray, sprinkle with a little sea salt and cracked black pepper and roast until it begins to turn in color, around 20 minutes, turning halfway through.

Meanwhile, lightly toast the pine nuts in a dry skillet over medium heat, just until they start to turn golden. Then remove from heat and set aside.

Once the quinoa is cooked, turn off the heat, add the peas and spinach in on top and keep the pot covered, placing a tea towel between the top of the pot and the lid, allowing it to rest for at least 5 minutes.

Once everything is cooked and the quinoa is rested, stir the hummus into the quinoa in the pot.

To assemble: Spoon the quinoa mixture out and place in a bowl, then add the butternut and finally sprinkle on the toasted pine nuts.