Butternut squash with quinoa
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Serves:     people
Notes from Anna

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.



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

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