Tahini Squash & Quinoa Salad

• Butternut squash(1)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Quinoa(240 g)
• Canned Chickpeas(2)
• Red Onion(1)
• Kale(120 g)
• Tahini(4 tbsp)
• Lemon(1)
• Maple syrup(1 tbsp)
• Garlic(1 clove)
• Flat Leaf Parsley(20 g)
• Pomegranate Seeds(80 g)optional

Method

1. 1

   Peel and cut {Butternut squash} into bite-size pieces. Slice {Red Onion} into wedges, drain and rinse {Canned Chickpeas}, strip the stems from {Kale}, and roughly chop {Fresh parsley}.

   ~15 min

2. 2

   Preheat the oven to 220°C. Toss the {Butternut squash}, {Red Onion}, and {Canned Chickpeas} with {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper} on a tray. Roast until the squash is tender and the chickpeas are lightly crisp at the edges, 25 minutes.

   ~25 min

3. 3

   Meanwhile, rinse the {Quinoa}. Add it to a saucepan with 480ml water and a pinch of salt. Bring to a boil, cover, and cook for 15 minutes until the grains are tender. Let it stand off the heat for 5 minutes, then fluff.

   ~20 min

4. 4

   Whisk {Tahini}, the juice of {Lemon}, {Maple syrup}, {Garlic}, the remaining {Olive oil}, and the remaining {Salt} with 3-4 tbsp water until smooth and pourable. Massage the {Kale} with a spoonful of dressing to soften it slightly.

   ~5 min

5. 5

   In a large bowl, toss the warm quinoa with the roasted vegetables and chickpeas, massaged kale, most of the {Fresh parsley}, and enough dressing to coat everything well. Finish with the remaining {Fresh parsley} and {Pomegranate Seeds} if using, then serve warm or at room temperature.

   ~5 min