This dish is Ideal for summer barbecues and parties
2 red onions, peeled and sliced into wedges
1 butternut squash, peeled and diced
2 tbsp olive oil
1 tsp fennel seeds
1 tsp freshly grated nutmeg
salt and freshly ground black pepper
350g (2 cups) quinoa
3 tsp medium curry powder
1 tsp garam masala
1 litre (4 cups) low-salt chicken or vegetable stock
1 x 400g tin of chickpeas, rinsed and drained
200g baby spinach leaves
juice of 1 lemon
• Coat the onions and butternut squash with the olive oil, fennel seeds and nutmeg and season with salt and pepper. Grill on a medium-hot BBQ for about 20 minutes, until charred and softened.
• Place the quinoa, curry powder, garam masala and stock in a pot and bring to the boil. Add in the rinsed chickpeas and reduce to a simmer for 15 minutes, until the quinoa is light and fluffy and all the stock has been absorbed. Season with black pepper.
• Stir in the spinach by the handful until it wilts down.
• Plate up the quinoa with the roasted butternut squash and red onions piled on top. Squeeze over fresh lemon juice to taste.
Ish Factor: Quinoa is the fruit of a plant native to Bolivia, but it looks and cooks like a grain. Gluten free and a perfect protein, quinoa is one of the healthiest Pantry Pals I stock. A great source of fibre, quinoa is very easy to cook and goes well with most cuisines. It has a lovely texture, a slight nutty taste and it absorbs flavours and sauces well. Use as a base for satisfying salads.