1 butternut squash, peeled and cut into cubes
300ml vegetable stock
2tbsp sunflower seeds
3tbsp extra virgin olive oil
1 lemon, zest and juice
Place the squash on a baking tray and mix with 1 tbsp of oil, salt and pepper. Roast in an oven on Fan Plus 180°C for 30 minutes.
In the meantime, combine the quinoa and stock in a solid steam container and cook in a steam oven at 100°C for 20 minutes. Alternatively, place the quinoa and stock in a small saucepan and simmer on the hob for 20 minutes, until all the liquid is absorbed.
Remove the quinoa from the steam oven and cook the kale on a perforated tray for 2 minutes on 90 degrees.