Roast Squash with Spicy Quinoa
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
For the roast butternut squash:
For the spicy quinoa:
For the butternut squash:
  1. Preheat the oven to 200 degrees celsius.
  2. Peel and remove the seeds from the half of a butternut squash. Cut the flesh in to thin finger length pieces.
  3. Toss them in the olive oil and season with some salt and pepper. Place in a roasting tin.
  4. Roast for 40 minutes, half way through give them a mix around and scatter over some chilli flakes.
To prepare the spicy quinoa:
  1. Once the squash is in the oven peel and slice the onion in to thin wedges, and slice the chilli and peppers in to strips.
  2. Peel and grate the garlic and ginger.
  3. Add all ingredients so far to a large lidded frying pan with the olive oil.
  4. Weigh out the quinoa.
  5. Boil the kettle for the hot water.
To cook the spicy quinoa:
  1. When there is 30 minutes left for the squash to cook, heat the pan over a medium heat. Gently fry the contents for 8 minutes, stirring occasionally.
  2. Add in the ground coriander and cumin and stir constantly for 30 seconds.
  3. Add in the quinoa and keep stirring for another 30 seconds.
  4. Lower the heat right down and pour in the water. Cover the pan and leave to simmer for 15 minutes.
  5. Season the salmon fillets or steak if using.
  6. Weigh out the kale.
  7. With 10 minutes left to roast on the squash either griddle the steak for 3-4 minutes each side or place the salmon fillets on top of the squash in the roasting tin.
  8. With 5 minutes left to cook, add the kale to the quinoa pan and give it a stir. If the mixture has dried out pour in a splash more water. Return the lid.
  9. Once cooked serve the quinoa mixture in a bowl with the roasted squash scattered over and the steak or salmon if using, placed on top.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.