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Butternut Squash Chilli with Quinoa

 

During the cold long winter months, I get more creative with my children's meals. The added benefit of nutritious and healthy meals becomes apparent, notably in the absence of colds and runny noses... This "chilli" is not spicy but combines the sweetness of butternut squash with the slight bite of quinoa and warmth of chopped tomatoes. Nothing fancy, nothing challenging. Just a simple warming dish for the whole family to help us get through the winter.

 

 

 

 

 

 

 

 

 Ingredients (serves 4):

  • 1 large onion, finely chopped
  • 2 garlic clove, diced
  • 1 butternut squash, peeled and cubed (⅓ inch, 1 cm)
  • 100g/1/2 cup quina, soaked in cold water for 10 minutes
  • 800g/2 tins of chopped tomatoes
  • 250ml/1 cup vegetable stock
  • 400g/ 1 tin kidney beans
  • 2 Tbsp olive oil

Preparation:

1. Cook the onion and garlic in olive oil until soft (about 7 minutes).

2. Add the squash, quinoa. vegetable stock and tinned tomatoes.

3. Simmer for 20-25 minutes until the squash is tender and the quinoa is cooked. The sauce should have thickened.

4. Add the beans and heat through.

5. Serve warm in small bowls.

* For adults, add 1 tsp of hot chilli powder to the mix at the end.

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