200gbutternut squash ( ⅔ of a cup)peeled, seeds removed then cut into cubes
120gquinoa ( ⅔ of a cup)rinsed under the cold tap
100gkale (1 ½ cups)washed and woody stems removed then roughly chopped
50gfeta cheese (⅓ of a cup)
Apinch ofdried red chilli flakesoptional
For the dressing
3tbspextra virgin olive oil
1tbspfresh lemon juice
1tspapple cider vinegar
1clove ofgarlic, minced
¼tspfreshly cracked black pepper
Preheat the oven to 180 degrees C / 356F.Add the butternut squash, spices and oil to a baking tray, toss everything together then roast in the oven for 20 minutes.
Cook the quinoa according to the packet instructions. About 5 minutes towards the end of cook add the kale to the quinoa and cover with a tight-fitting lid cook for 5 minutes until the kale is steamed.
Lightly toast the pine nuts in a dry pan over medium heat.Make the dressing by whisking all the dressing ingredients together.
When the Kale and quinoa are cooked transfer to a serving dish. Add the roasted butternut squash, toasted pine nuts and mix gently. Crumble the feta over the kale and quinoa mixture, add the dressing. Sprinkle with chilli flakes if you like. Serve immediately
Calories are approximate and do not include the dressing.