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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Toss the squash and onions with 2 tbsp oil in a large shallow roasting tin. Season and roast for about 30 mins, shaking the tin once or twice, until the veg is tender.

  • STEP 2

    Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.

  • STEP 3

    Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well. Scatter over the squash-onion mix and serve with the yogurt sauce.

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.3 ratings
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