Quinoa with Orange-Chilli Kale and Roasted Butternut Squash
This healthy, meat-free, dairy-free, gluten-free recipe from the Naturally Sassy cookbook is so easy to make. Perfect for anyone trying to eat more vegan meals.
From the book
Naturally Sassy: My recipes for an energised, healthy and happy you
100 delicious and easy-to-make recipes
A simple and fun approach to plant-based cooking
Classic dishes with a nourishing vegan twist
Ingredients
| 1 | medium-sized butternut squash, peeled, deseeded and cut into small cubes |
| 4 tbsp | olive oil |
| 85g (½cup) | quinoa |
| 240ml (1 cup) | boiling water |
| juice of 1 lemon | |
| ½ | clove of garlic, peeled and crushed |
| 1–2 tsp | deseeded and finely chopped red chilli (to taste) |
| 300g | kale, stems removed and leaves finely chopped |
| 4 tbsp | freshly squeezed orange juice |
| 2 tbsp | tamari |
| salt |
Method
Preheat the oven to 190°C/170°C fan/gas 5. Put the butternut squash in a roasting tin, drizzle over half the olive oil, add a pinch of salt and place in the oven to cook for around 30 minutes, checking every so often and giving it a stir to ensure it doesn’t burn.
Meanwhile, add the quinoa to a saucepan with the water and a pinch of salt. Bring back up to the boil, then reduce to a simmer and cook for 15–20 minutes or until fluffy. Mix the lemon juice into the quinoa just before serving.
Now add the remaining olive oil to a frying pan and toast the chilli and garlic over a medium-high heat for 2–3 minutes or until fragrant, then add the kale and stir-fry until it starts to wilt. Finally, add the orange juice and tamari and cook for a further minute or two.
To assemble, first spread the quinoa on each plate or bowl, followed by the kale and then the caramelised butternut squash.
SWITCH IT UP: Also try serving this with crushed roasted walnuts, pine nuts or pecans.
