Tuesday, 18 September 2012

Butternut squash chilli with quinoa - Vegan

I have another Vegan recipe to share with you that I made for the second time.  I made this the other week for dinner and loved it!  The ingredients are so cheap and easy as well - so being on a budget (a week before pay day), this really is a no brainer.

The link to the actual recipe I followed is HERE on the BBC Good Food website.

1 large onion, finely chopped
2 large garlic cloves
Olive oil
1 tbsp of mild chilli powder (well, it is up to you how mild you want it!)
1kg of butternut squash, peeled and cubed
100g of quinoa, soaked in cold water for 10mins
2 x 400g tins of crushed peeled tomatoes
1 x 400g tin of red kidney beans
Small bunch of coriander, finely chopped (I didn't use this as Michelle doesn't like it)

This generally makes 4 portions.  Good value or what? Huh?

So what you see here is one of my favourite smells in the world.  Garlic and onion frying in a pan.  Apparently you can smell it down the hall way.  Sorry I am not sorry.

  1. Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes. 
  2.   Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls. 
Nutrition per serving:
306 kcalories, protein 13.9g, carbohydrate 53.4g, fat 5.6 g, saturated fat 0.7g, fibre 10.1g, salt 1.2 g  

That's lunch and some dinner packed up for the next few days.  Be prepared guys - seriously.  It is the easiest way to keep on track to reach your goals.


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