Step 1

Evenly stagger two racks apart in the oven and preheat to 400°F.

Step 2

Cook the quinoa according to package instructions and set aside.

Step 3

Add the squash to one baking sheet and the brussels sprouts to another. Drizzle both with olive oil and season with salt. Mix to coat everything well.

Step 4

Add the squash to the bottom rack and the sprouts to the top rack of the oven. Bake for 20 minutes, remove the brussels sprouts and let the squash bake an additional 10-15 minutes or until golden brown on the bottoms.

Step 5

While the vegetables are roasting, prepare the dressing. In a small bowl whisk together the coconut milk, pomegranate juice, vinegar, cilantro, garlic and ginger. Add in two of the sliced chilis and a generous pinch of salt and mix. Taste and add more salt and vinegar as preferred. Set aside.

Step 6

In a pan over medium heat, add a drizzle of olive oil and the remaining sliced chilies. Cook for 30 seconds, then add the almonds and mix to coat. Toast the almonds for 2-3 minutes or until they are a shade darker and fragrant.

Step 7

Add the quinoa in with the almonds, season with a pinch of salt and mix to combine.

Step 8

When the vegetables are out of the oven, add them all to one baking sheet. Add in the quinoa and almonds and give everything a big mix. Pour over the dressing and mix again.

Step 9

To serve, portion into four bowls and top with a scattering of pomegranate seeds. Drizzle on more dressing as you'd like!