Wednesday, 2 January 2013

Recipe: Lorraine Pascale's Quinoa & Butternut Squash

As it's January, I promised to do some healthy detox recipes so here's the first one. I have made this a few times and it's yummy. It's also good for Meat Free Monday and the recipe makes loads so you shouldn't go hungry!

Lorraine Pascale's Quinoa & Butternut Squash

Serves 2

1 medium butternut squash (halved lengthways and de-seeded)
Drizzle extra virgin olive oil
1 head of garlic (unpeeled with top sliced off)
150gm quinoa
1 red pepper (cut into strips)
Large pinch fennel seeds
1 handful toasted pine nuts
1 small red chilli (finely diced)
100gm feta (crumbled)
1 squeeze honey
Fresh basil
Fresh mint

  1. Preheat the oven to 200/180 fan/Gas Mark 6
  2. Place squash cut side up on a baking tray and drizzle with the oil. Season. Put garlic on the tray and bake together for 30 mins
  3. Make the quinoa according to the pack instructions (I cook mine in stock for more flavour) then leave to cool in a pan
  4. Remove the squash from the oven and set the garlic aside
  5. Lay the peppers on the tray around the squash and sprinkle with the fennel seeds. Bake for another 30 mins
  6. Add the pine nuts, chilli, feta, peppers and honey to the quinoa then squeeze in the cooked garlic. Season and mix together
  7. Serve the squash with the quinoa piled over it. Tear up the basil and mint and scatter on top

This is really tasty and good for you. If you don't have any fresh herbs (like me who was stupid enough to hit Asda at 5pm on NYE and think they might actually have food left) then you can just use dried like I did. You can also throw in some protein if you like. Sometimes I mix some cooked chicken through the quinoa or an oven-baked salmon steak would also taste great on top. This is particularly good served with a nice, cold, crisp glass of.........


Cause it is January after all.


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