Fruit and Nut Butternut Squash Quinoa
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Gluten-Free, Pasta, Vegetarian
Ingredients
- 1 small butternut squash , peeled and cut into small dice
- 1 onions , cut into thin wedges
- 1 tbsp olive oil , plus a little extra for drizzling
- 100g quinoa
- 2 tbsp natural yogurt
- 1/2 tbsp tahini paste
- juice 1/2 lemon
- 40g toasted flaked almonds
- 40g shelled pistachios
- 5 dried apricots , sliced
- handful mint leaves, roughly chopped
Directions
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oven to 220C/200C fan/gas 7. Toss the squash and onions with 2 tbsp oil in a large shallow roasting tin. Season and roast for about 30 mins, shaking the tin once or twice, until the veg is tender.
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Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.
-
Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well. Scatter over the squash-onion mix and serve with the yogurt sauce.