Nourishing bowl with roasted pumpkin, quinoa, chia and mustard vinaigrette

This is a great dish to have up your sleeve when cooking for family or friends with dietary requirements as it pleases pretty much everyone (except any paleo-ers).

Serves 4

700g butternut pumpkin, peeled 2tbsp extra virgin olive oil 190g tricolour quinoa, washed and drained 500ml vegetable broth or any stock/broth of choice 3 spring onions, finely sliced Handful of pea shoots 50g mung, adzuki, lentil and pea sprouts (optional) Few handfuls of coarsely chopped fresh herbs (flat-leaf parsley, basil, tarragon and/or dill) 3 to 4tbsp white and black chia seeds

For the mustard vinaigrette

80ml extra virgin olive oil 3tbsp red wine vinegar 1 lemon, juiced 2tbsp wholegrain mustard Sea salt and freshly ground pepper 1Preheat oven to 200°C/ gas mark 6. 2Start by roasting the pumpkin. Chop into cubes and place on a baking tray. Add olive oil and toss to coat. Bake for 30 to 40 minutes (tossing halfway through) or until the pumpkin is tender and golden around the edges. Set aside and allow to cool to room temperature. 3Place quinoa and broth in a small saucepan and bring to the boil. Reduce heat, cover and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Uncover, fluff the quinoa with a fork and set aside to allow to cool. 4Place quinoa in a large bowl. Add roasted pumpkin cubes, spring onions, pea shoots, mixed sprouts, herbs and chia seeds. 5Combine vinaigrette ingredients in a small jug. Drizzle dressing over salad and toss to combine. 6Divide between bowls and scatter with extra chia seeds to serve. Note: Wh en everi make this, I double the batch for lunch and dinner for the following few days.