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Receta Butternut squash with quinoa
by Lemon Squeezy

Butternut squash with quinoa

A great vegetarian alternative to chilli con carne

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • 1 butternut squash
  • 1 red pepper
  • 1 bunch fresh coriander
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 teaspoon crushed fennel seeds
  • 1 pinch chilli flakes
  • 100g quinoa grain
  • 400g tin chopped tomatoes
  • 400g tin red kidney beans
  • 500ml water

Direcciones

  1. SOAK - Put the quinoa grain into a bowl. Cover with cold water and soak for 20 minutes.
  2. CHOP - Peel the butternut squash, remove the seeds and chop the flesh into bite-sized chunks. Wash, deseed and roughly chop the red pepper. Peel and finely chop the onion.
  3. CRUSH - Peel and crush the garlic. Crush the fennel seeds in a pestle and mortar or under the blade of a big knife.
  4. SOFTEN - Warm the oil in a saucepan. Add the onion and garlic and cook over a medium heat until soft.
  5. ADD - Add the fennel seeds and chilli flakes and cook for 1 minute. Add the squash, quinoa, red pepper, tomatoes and 500ml water. Bring to the boil.
  6. SIMMER - Turn the heat down and simmer for 15 minutes or until the squash is tender and the sauce has thickened.
  7. ADD - Drain and rinse the kidney beans in a sieve under the tap. Add them to the pan and heat through.
  8. SERVE - Wash and chop the coriander and stir into the squash and quinoa. Serve in warm bowls.