Chilli Butternut Squash (pumpkin) With Quinoa

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small onion
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder, mild if you're not keen on spicy food hot if you are, i've also used fresh chilli
• 1 (1 kg) butternut squash (pumpkin)
• 100 g quinoa
• 2 (400 g) cans chopped tomatoes
• 1 (400 g) can red kidney beans
• 1 bunch fresh cilantro, chopped (coriander)

Recipe

• 1 wash the quinoa and then soak in cold water for 10 minutes.
• 2 peel and cube the butternut.
• 3 chop the onion finely, crush the garlic, and fry both until soft (approx. 5 –- 8 minutes).
• 4 add the chilli, cook for a further minute.
• 5 add the butternut, quinoa and tomatoes to the mixture and leave to simmer for about 20 - 30 minutes; if you are using a different kind of pumpkin it may take a little longer to cook. test the butternut and quinoa, cook longer if necessary. the sauce should be thickening a little by this stage.
• 6 add the beans and stir in, allow to heat through for a few minutes.
• 7 chop the coriander and stir in, reserving a little to garnish the dish with.