Sunday 18 February 2018

Curried quinoa and roasted butternut squash recipe

Curried Quinoa and Roasted Butternut Squash

Serves 4


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.

Irish Independent

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