650g butternut squash, peeled and cut into 1cm cubes
3 tbsp olive oil
450ml stock or water
1 tsp ground coriander
1 tsp ground cumin
1 tsp sumac
20g flat leaf parsley, finely chopped
120g pistachios, deshelled, toasted and chopped
50g brocco shoots, a mixture of alfalfa, broccoli, clover and radish sprouts
Salt and black pepper to taste
1- 2 pomegranates
Preheat the oven to 200C. Toss the cubed butternut squash in the olive oil and place in a roasting tin. Roast for 20-25 minutes until golden around the edges. Stir halfway through the cooking time to ensure an even colour.
Place the quinoa in a medium pan and dry fry with no oil over a high heat for a minute or so. Add the spices, stir to coat evenly and then pour over the stock.
Bring to the boil, cover and reduce the heat to low. Simmer for five minutes then remove from the heat and leave stand with the lid on for a further thirty minutes. Fluff the quinoa with a fork and gently mix through the parsley, pistachios, brocco shoots and butternut squash cubes. Season with salt and pepper to taste. Scatter the pomegranate seeds over the top before serving.