Pumpkin, Spinach and Walnut Quinoa
For the quinoa
10 1⁄2 oz quinoa
For the vegetable
10 1⁄2 oz butternut squash (chopped)
1 tablespoon extra virgin olive oil
6 1⁄4 oz spinach (chopped)
For the seasoning
1 dash black pepper
1 dash salt
In a saucepan bring the water to the boil.
Cook the quinoa until the water is all absorbed (around 15-20 minutes).
Season the squash with oil, salt and pepper and roast it in the oven for 25 minutes at 180° (350 F).
Add the cooked squash and spinach to the quinoa and serve.