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.

Naturally Sassy: My recipes for an energised, healthy and happy you
By Saskia Gregson-Williams
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Introduction

SWITCH IT UP

Also try serving this with crushed roasted walnuts, pine nuts or pecans.

Serves 2

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

Instructions

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.

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