Roasted squash, red onion, basil and balsamic quinoa (serves 2)

Ingredients
Red onion, top and tailed, peeled and quartered
Half a butternut squash, peeled, de-seeded and cut into chunks
1 clove of garlic
A handful of basil leaves
Quinoa, about half a cup 
1 tablespoon of olive oil plus extra for drizzling
1 tea spoon of balsamic vinegar
half a teaspoon of Dijon mustard
Salt and black pepper
Method
Preheat the oven to 180oC.
Bruise the garlic by pressing it under the side of your knife. chuck onto a baking sheet along with the squash and onion. Drizzle with a little olive oil and oven bake for about 30 mins. 
Cook the quinoa according to the instructions of the pack. (It''s done when the grains uncurl). Drain if necessary and return to the pan. Add the tablespoon of oil, the vinegar, mustard and salt and pepper to taste.
When the veg is beginning to brown at the edges and is tender remove from the oven. Remove the papery skin from the garlic and using the back of a spoon, mash the tender bulb to an unctuous and fragrant puree. Add this to the quinoa and mix well.
Divide the quinoa between 2 plates. Top with the squash and onion and finish with some torn basil leaves.