Chilli Butternut Squash (Pumpkin) With Quinoa |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick, easy, and delicious recipe I discovered in olive magazine (December 2007). Listed as low glycemic index and low fat, it has become a firm favourite simply because it tastes so good! I've dramatically cut down on the onion and garlic (they don't always agree with me! :-( ) and have even left them out and still had a tasty meal. :-) If you're desperate to add salt, add it right at the very end (i.e. when it's on your plate) to keep the levels lower. ;-) And if you have some left over, so much the better - it tastes great the next day! Ingredients:
1 small onion |
2 garlic cloves |
1 tablespoon vegetable oil |
1 teaspoon chili powder, mild if you're not keen on spicy food hot if you are, i've also used fresh chilli |
1 (1 kg) butternut squash (pumpkin) |
100 g quinoa |
2 (400 g) cans chopped tomatoes |
1 (400 g) can red kidney beans |
1 bunch fresh cilantro, chopped (coriander) |
Directions:
1. Wash the quinoa and then soak in cold water for 10 minutes.
2. Peel and cube the butternut.
3. Chop the onion finely, crush the garlic, and fry both until soft (approx. 5 –- 8 minutes).
4. Add the chilli, cook for a further minute.
5. Add the butternut, quinoa and tomatoes to the mixture and leave to simmer for about 20 - 30 minutes; if you are using a different kind of pumpkin it may take a little longer to cook. Test the butternut and quinoa, cook longer if necessary. The sauce should be thickening a little by this stage.
6. Add the beans and stir in, allow to heat through for a few minutes.
7. Chop the coriander and stir in, reserving a little to garnish the dish with.
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