Quinoa with a Rainbow of Jewels

Green Lifestyle

We've found a gem of a cookbook called Nourish that will help you bring in the new year, so here's a gem of a recipe to share from it with you.


Quinoa with a Rainbow of Jewels, a recipe extract from Nourish: Mind, Body & Soul, by Amber Rose, Sadie Frost, & Holly Davidson, $39.99.

Credit: David Loftus


Nourish: Mind, Body & Soul, by Amber Rose, Sadie Frost, & Holly Davidson, published by Simon & Schuster, $39.99.

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Recipe by Amber Rose, an extract from Nourish: Mind, Body & Soul.

I first made this for my friend Leva on her birthday. It’s a beautiful way to present quinoa, the tiny grains and pomegranate seeds really do look like jewels and it’s packed with delicious flavours. You can also use this as a base for a hearty stew or casserole, or serve for lunch with some avocado and a green leaf salad.
Serves 6–8

– 3 small red onions
– Good olive oil
– ½ butternut squash, peeled, cut into 1.5cm squares
– 700–750g cooked quinoa at room temperature
– Seeds from 1 pomegranate
– 80g parsley, washed and finely chopped
– 80g mint, washed, leaves picked and finely chopped
– juice of 1 lemon
– A few fronds of dill, leaves picked
– Sea salt, and freshly ground black pepper
– Rose petals (To serve: optional)

Preheat the oven to 180°C/gas mark 4. Cut the onions in half from top to bottom then peel them, leaving the
base intact (you may want to trim off the top, though). Cut each half into 3 wedges – the base will hold the slices together. Put them on a small baking tray, drizzle with olive oil and sprinkle with salt and pepper. Transfer the tray to the oven.

Do the same with the squash on a second tray. Keep an eye on them both: after about 15–20 minutes the red onion should be tender and a little caramelised around the edges. As soon as it’s ready, remove the tray. The squash will need a further 10–15 minutes before it’s tender and a little coloured at the edges.

When both veg are cooked, put the quinoa in a big serving bowl, then lay the squash and red onion on top,
scatter over two-thirds of the pomegranate seeds, the parsley, mint and squeeze over the lemon juice. Drizzle
with a generous amount of olive oil. Sprinkle in a good few pinches of sea salt and a few twists of pepper. Using two big spoons, gently toss to mix.

Serve sprinkled with the remaining pomegranate seeds, the dill leaves, and rose petals if using.