Butternut Squash Quinoa Casserole
This delicious butternut squash quinoa casserole makes an easy and healthy family meal. Bursting with plant-based proteins and vegetable, I like to grill some (dairy-free) cheese on top for extra flavour.
Equipment
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Ingredients
- 600 g medium butternut squash - diced
- olive oil
- 175 g uncooked quinoa
- 1 large red onion
- 2 garlic cloves
- 1 large red pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 400 g can chopped tomatoes
- 150 g drained or frozen corn
- 400 g can red kidney beans
- 2 tsp dried oregano
- 250 ml vegetable stock
- 2 handful of grated cheese [dairy-free if vegan]
- 30 g bunch of fresh coriander
- lime juice to taste
- salt & pepper
- tortilla chips to serve optional
Instructions
- Preheat oven to 200C/fan 180C/gas 6.
- Peel butternut and cut in 2cm [0.8 inches] dice. Place on a roasting tray with a drizzle of olive oil. Roast for 25-30 minutes.600 g medium butternut squash - diced, olive oil
- While the butternut is cooking, bring some salted water to the boil in a saucepan. Add quinoa and cook for 12-15 minutes until done. Drain and set aside.175 g uncooked quinoa
- In the meantime, heat some olive oil in a large frying pan. Add finely diced red onion and garlic. Fry until soft, about 6 minutes. Add diced red pepper, ground cumin, ground coriander and smoked paprika. Fry gently for 2 to 3 minutes.1 large red onion, 2 garlic cloves, 1 large red pepper, 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp smoked paprika
- Add chopped tomatoes, corn, drained red kidney beans, dried oregano and vegetable stock. Cook under medium to high heat for around 10 minutes until the liquid has reduced to half. When done, mix in cooked quinoa and roasted butternut squash in the pan.400 g can chopped tomatoes , 150 g drained or frozen corn, 400 g can red kidney beans , 2 tsp dried oregano, 250 ml vegetable stock
- Put the grill on.
- Add one handful of grated cheese and the chopped coriander to the vegetable mixture. Stir until well blended. Season to taste with lime juice, salt and pepper. Add another handful of grated cheese on top of the vegetable mixture and put under the grill for 2-4 minutes until golden.lime juice to taste, 2 handful of grated cheese [dairy-free if vegan], 30 g bunch of fresh coriander , salt & pepper
- Serve straight away with tortilla chips on the side if desired.tortilla chips to serve
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 53gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 443mgPotassium: 1000mgFiber: 10gSugar: 8gVitamin A: 12009IUVitamin C: 58mgCalcium: 133mgIron: 5mg