Quinoa with Orange-Chilli Kale and Roasted Butternut Squash
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Also try serving this with crushed roasted walnuts, pine nuts or pecans.
|1||medium-sized butternut squash, peeled, deseeded and cut into small cubes|
|4 tbsp||olive oil|
|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|
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.