1 small-medium butternut squash, peeled and cut into 1cm thick slices
1 red onion, peeled and cut into wedges
200g Tenderstem broccoli
1 bunch asparagus, spears sliced in half lengthways if particularly thick
1 bunch spring onions, trimmed
1 large avocado, peeled, stoned and cut into thick slices
olive oil
small handful chopped parsley
Vinaigrette:
Grated zest and juice of ½ grapefruit
2 tsp honey
1 tsp wholegrain mustard
80ml extra virgin olive oil
sea salt and freshly ground black pepper
Method:
Put the quinoa in a saucepan and cover with 500ml water. Bring to the boil and cook at a rolling boil for 2 minutes. Cover with a lid and cook on low for 10 minutes. Remove from the heat, keeping the lid on, and sit for 5 minutes. Run a fork through to separate the grains and leave to cool.
Toss the cooled quinoa with the chopped herbs and season with salt and pepper. Spoon onto a large serving platter or bowl.
To make the dressing, put all of the ingredients in a small clean jar and shake well until combined.