Butternut squash chilli with quinoa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 large onionfinely chopped
- 2 garlic clovescrushed
- olive oil
- 1 tbsp (Schwartz does a good one with added cumin mild chilli powderoregano and garlic)
- 1 butternut squashpeeled and cubed
- 100g quinoasoaked in cold water for 10 minutes (available from health food shops and some supermarkets)
- 2 × 400g tins chopped tomatoes
- 400g tin red kidney beans
- a small bunch corianderchopped
Nutrition: per serving
- kcal306
- fat5.6g
- saturates0.7g
- carbs53.4g
- fibre10.1g
- protein13.9g
- salt1.2g
Method
step 1
Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.
step 2
Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.
