Curried Quinoa And Roasted Butternut Squash
Curried Quinoa and Roasted Butternut Squash
YOU WILL NEED
2 red onions, peeled and sliced into wedges
1 butternut squash, peeled and diced
2 tbsps olive oil
1 tsp fennel seeds
1 tsp freshly grated nutmeg
Salt and freshly ground black pepper
350g/2 cups quinoa
3 tsps medium curry powder
1 tsp garam masala
1 litre/4 cups low-salt chicken or vegetable stock
1 x 400g tin 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 barbecue 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 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 butternut squash and red onions piled on top. Squeeze over lemon juice to taste.
Tip: Quinoa is the fruit of a plant native to Bolivia, but it looks and cooks like a grain. It's gluten-free and a perfect protein. 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.