Roasted Veg and Quinoa with Tahini and Lemon Dressing aka the BEST dressing

I really struggle with putting the effort in to make a tasty and healthy packed lunch each day. Generally my cooking-laziness sets in and I just have rice cakes with peanut butter (not particularly yummy). Sometimes though, I think ahead and cook a bit extra for dinner so that I can have it for lunch the next day and that's what I did yesterday when I found my new favourite thing - tahini based dressing. It is SUPER YUM.

When I popped into Sainsbury's a few days ago I stumbled upon a reduced butternut squash. This was quite an exciting find as I have never cooked with one before. I read a few recipes that included butternut squash and decided that I wanted to do something simple (I'm tired after a long day of work) and that would also use up my rapidly going off veggies so I decided on roasting it.

First - prep the squash. I read that you are supposed to peel it first but I don't actually own a peeler. This made the job quite tough! I had to use a (pretty blunt) knife to scrape the skin off. I only cut myself once but it did take me quite a while. Then cut the butternut squash into bite-sized chunks and shove in a roasting tray with some olive oil, garlic, red chilli, salt and pepper.

Next - prep all the other veg you want to use. I had a wilting red pepper, a small courgette and some mushrooms which I put in at 10 minute intervals.

Whilst the veg is roasting away the quinoa needs to be cooked. I put 60g of quinoa per person into a pan with 250ml of water, a scrunch of salt and the juice of half a lemon (though I couldn't taste this at the end). You need to cook the quinoa until all the water is absorbed and the quinoa looks soft and fluffy. Mushy, wet quinoa is pretty gross! It took 20 mins for me then I took it off the heat and let it rest.

Now for the best part.. THE DRESSING!
I made this for 2 people so the proportions and had some left over at the end.
You will need:
2 tbsp tahini
2 tbsp extra virgin olive oil
1/2 tsp cayenne pepper
Juice from 1 lemon (try to avoid getting the pips!)
A splash of soy sauce
Water to get it to the right consistency for you

Put these all in a measuring jug and whisk away until they've all blended into a mix of loveliness.

Once these were all reading I cooked some kale and green beans to have as well.

I dished the cous cous up first and then sprinkled the roasted veg over the top. I put some dressing on then and then built the bowl up with kale and green beans and added a little more dressing.

I was so excited to eat it that I couldn't actually wait to eat it so no photo of my dinner plate, but I did manage to get one of my packed lunch boxed filled up with it.

Seriously, so good (and healthy too!)

What are your favourite dressings? I would love some recommendations!

Love, Lottie