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1
Preheat the oven to 200 C (400 F).
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2
Assuming you soaked it in a bowl of water overnight, drain and rinse the quinoa.
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3
Then place it in a pot with the listed amount of water (double the listed amount if you didnt soak overnight) and a little sea salt and bring to the boil.
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4
Then pop a lid on and reduce the heat.
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5
Allow to simmer for 15 to 20 minutes, or until the water has been absorbed.
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6
Place the butternut squash chunks on a rimmed baking tray, sprinkle with a little sea salt and cracked black pepper and roast until it begins to turn in color, around 20 minutes, turning halfway through.
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7
Meanwhile, lightly toast the pine nuts in a dry skillet over medium heat, just until they start to turn golden.
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8
Then remove from heat and set aside.
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9
Once the quinoa is cooked, turn off the heat, add the peas and spinach in on top and keep the pot covered, placing a tea towel between the top of the pot and the lid, allowing it to rest for at least 5 minutes.
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10
Once everything is cooked and the quinoa is rested, stir the hummus into the quinoa in the pot.
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11
To assemble: Spoon the quinoa mixture out and place in a bowl, then add the butternut and finally sprinkle on the toasted pine nuts.
