45 |
Serves: people |

This is a really healthy, well-balanced meal and makes a great vegetarian alternative to chilli con carne. Quinoa is a nutritious grain, high in protein and fibre and a gluten free alternative to couscous.
INGREDIENTS
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INSTRUCTIONS
- Put the quinoa grain into a bowl. Cover with cold water and soak for 20 minutes.
- 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.
- Peel and crush the garlic.
- Crush the fennel seeds in a pestle and mortar or under the blade of a big knife.
- Warm the oil in a saucepan. Add the onion and garlic and cook over a medium heat until soft.
- 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.
- Turn the heat down and simmer for 15 minutes or until the squash is tender and the sauce has thickened.
- Drain and rinse the kidney beans in a sieve under the tap. Add them to the pan and heat through.
- Wash and chop the coriander and stir into the squash and quinoa. Serve in warm bowls.
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