This is a great summer recipe using plenty of colourful vegetables and alternative grains. It can be eaten warm or cold and it keeps well. This recipe focuses on using a variety of fresh vegetables and flavours.
1 butternut squash peeled and cut into cubes
1 pack of kale roughly chopped
1 pack of tender stem broccoli roughly chopped
1 tin of pulses (kidney beans/chickpeas/pinto beans)
1 lemon juiced
Handful of pine nuts
2 tbsp olive oil
1 tsp paprika
2 cups of quinoa
Pre heat oven to 180 degrees Celsius gas mark 4.
On a baking tray add 1 tbsp olive oil onto the butternut squash and gently toss.
Bake in the oven for 30 minutes until soft and cooked through.
In a pan add 1 tsp olive oil and saute kale and broccoli until tender. Alternatively steam
Rinse quinoa in cold water and drain well. Add the quinoa into a pan with double the amount of water – 4 cups, boil and simmer for about 15-20 minutes until water is absorbed and grains formed.
In a large dish, add the quinoa, kale, broccoli and pulses, season with remaining olive oil, lemon juice, paprika, salt and pepper and give a good mix. Finally, top with pine nuts and serve with some natural yoghurt.