zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quinoa with Butternut Squash and Spicy Tomato Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Quinoa with Butternut Squash and Spicy Tomato Sauce

    Quinoa is a South American grain that has been cultivated for thousands of years. Wheat and gluten-free, and packed with protein and vitamins, it can be served in much the same way as couscous. It's available in selected Waitrose shops, but if you can't find it, serve the butternut squash with rice.

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6

    Ingredients

    • 1 butternut squash
    • 2 tbsp olive oil
    • Salt and freshly ground pepper
    • 300g quinoa
    • Spicy Tomato Sauce
    • 2tbsp extra virgin olive oil
    • 2 small red onions, chopped
    • 2 garlic cloves, finely chopped
    • 2 tbsp ground cumin
    • 2 tbsp grated ginger
    • 1 red chilli, finely chopped
    • 400g can chopped tomatoes
    • 100ml red wine (optional)
    • 150g cashew nuts
    • 225ml water
    • 2 tbsp tamari
    • 1 tbsp maple syrup
    • ½ x 80g pack coriander, chopped

    Method

    1. Preheat the oven to 190°C, gas mark 5.
    2. Peel the squash and cut into small cubes. Toss in a roasting dish with the olive oil, salt and pepper. Bake for 45-60 minutes, until soft, stirring once or twice.
    3. Meanwhile, rinse the quinoa well in a sieve. Place in a saucepan, cover with 750ml water and bring to the boil. Turn the heat down, cover the pan and simmer over a gentle heat until all the water has been absorbed: about 15 minutes. Turn the heat off and leave, covered, for at least 5 minutes, for excess moisture to evaporate.
    4. While the quinoa and squash are cooking, heat a deep frying pan over a medium heat, add 1 tbsp of the olive oil and the chopped onions, lower the heat and gently fry for 5 minutes. Add the garlic, cumin, ginger and chilli and cook for 5 minutes more. Pour in the chopped tomatoes, wine if using, and let the whole thing simmer for a final 5 minutes.
    5. In a blender, purée the cashews, the remaining olive oil, the water, tamari and maple syrup. Add this mixture to the tomato sauce, and heat through, then stir in the coriander. Season. Serve the sauce on a bed of the quinoa, topped with chunks of roasted squash.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars