Roasted Butternut Squash and pine nut quinoa

Preheat the ove to 190°C (374ºC).

Slice the squash in half, then peel off the skin and remove the seeds. Chop the flesh into little cubes.

Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft.

Meanwhile make the quinoa. Simply add it to boiling water with the juice of one lime or lemon, a pinch of dried herbs and some seasoning, and and let it cook; it should take 10 to 15 minutes.

Chop the broccoli into segments and roughly chop the coriander leaves. After about five minutes of the quinoa cooking time, add the broccoli, coriander and a squeeze of lime to the pan.

Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Slice the cherry tomatoes into quarters.

Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes.