Put on about ½ cup of quinoa to boil in vegetable or chicken stock (quinoa is nothing without stock). Chop carrots, parsnips, butternut squash and red onions and put on a baking tray. Drizzle with olive oil and salt, then roast for 20mins at 200C. When it’s done, put in a bowl with the cooked quinoa and some chopped chicken breast. Throw in some pomegranate seeds and drizzle with olive oil and balsamic vinegar.