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
SWITCH IT UP
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.