Preparation time: 10 minutes
Cooking time: 20 minutes
Easy / prepare ahead
1 butternut squash, halved across the middle and cut into wedges
1tbsp olive oil, plus a little extra
200g (7oz) quinoa
1tbsp Dijon mustard
juice 2 oranges
75g (3oz) rocket
65g (2½oz) almonds, toasted and roughly chopped
handful flat-leaf parsley leaves, roughly chopped
1 Heat oven to 200 C, 180 C fan, 400 F, gas 6. Toss the squash in the oil, place on a baking tray, season and cook for 20 minutes, until soft.
2 Place quinoa in a pan with boiling water just covering the surface. Simmer for 20 minutes, until the grains show a white rim around the outside and are tender, but still have a little bite. Drain off any excess liquid and set aside.
3 Mix the mustard and orange juice, then add 1tsp oil and a little seasoning. Toss most of this dressing through the quinoa. Combine all ingredients in a big shallow bowl, drizzle over the remaining dressing and serve while warm.
Per serving: 375 calories, 15g fat (1.5g saturated), 49g carbohydrate