Roasted Squash with a Lemony Quinoa Salad

Always having some cooked quinoa in the fridge makes for tasty and quick midweek meals, especially during the summer time. We’ve been so blessed in Ireland this year with lots of sunshine, however as I write this the air is cool, they sky is grey and its spitting rain every few minutes. Things are returning to normal but I feel most people are welcoming a day or two of cooler weather, we’re just not cut out for months of sunshine in Ireland, it knocks us off-balance hehe.

This recipe is perfect for one of those hot days, the butternut squash makes it more wholesome and gives it bite and the toasted almonds add a crunchy texture. Leaving the skin on the squash saves time and if you haven’t already tried it then you must, the skin caramelises and becomes a little chewy, it’s a delight.


What you’ll need: (serves 2):

  • 1 cup of quinoa
  • 2 cups of good quality vegetable stock
  • 2 cloves of garlic, grated
  • pinch of salt
  • 1 baby butternut squash or half a regular squash
  • 2 tablespoons of oil
  • Juice of half a lemon
  • 4 spring onions, white and green parts sliced
  • 1/4 cup of pomegranate seeds
  • small bunch of chopped parsley
  • 1/4 cup of flaked almonds


  1. Preheat the oven to 200°C, place the squash in an oven dish and pour over a little oil making sure each piece is well coated. Place the tray into the oven and cook for about 30 minutes or until the squash is cooked through and it’s skin is golden brown.
  2. Always check the packet instructions for cooking the quinoa. Rinse and drain the quinoa, place in a pot with the grated garlic and cover with the stock. Cook on a gentle heat until ready.
  3. Place a non-stick pan over a medium heat and add the flaked almonds. Gently toast until lightly golden, remove from the pan and set aside and allow to cool fully.
  4. Place the quinoa in a large bowl and fluff up with a fork, add the spring onions, salt, pomegranate seeds, parsley and drizzle over the lemon juice.
  5. Separate into two plates and serve with the butternut squash. Scatter over the flaked almonds and servebns-and-quinoa-salad-2

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them.

Tanya x