Debbie Coles’ Quinoa with Butternut Squash in a Tomato Sauce

From Graham’s Butchers, East Finchley N2.

Serves 4-6

Prep time 15 mins

Cooking time 40 mins

Ingredients

1 medium butternut squash, peeled & cubed.

2 tbsps olive oil

300g Quinoa

Salt & pepper

For the Tomato Sauce

2 tbsps olive oil

2 sliced red onions

2 cloves crushed garlic

2 tbsps fresh grated ginger

½ red chilli (keep seeds in & don’t use the little fiery ones!)

400g tin of chopped tomatoes

100ml red wine

150g plain raw cashew nuts

225ml water

2 tbsps tamari (or soy sauce)

1 tbsp maple syrup (to taste)

Handful of chopped coriander

Method

Peel & dice the butternut squash
Mix with olive oil & add salt & pepper to taste
Roast butternut for 20-25 mins until tender on gas 180C
Meanwhile rinse the Quinoa in a fine sieve in cold water & put into boiling water (approx 1 pint – just so it’s covered) & add salt
Simmer for 15 mins, stirring occasionally, until grains expand
Slice red onions & fry in olive oil
Add garlic & ginger & cook for a few mins until soft
Add finely chopped chilli
Add red wine & simmer for a few mins to reduce slightly
Add chopped tomatoes, water, cashew nuts, tamari (or soy sauce) & maple syrup, salt & pepper to taste, & simmer for 15-20 mins
Place Quinoa in a dish with the butternut squash on top, pour over sauce & add chopped coriander.