“A low-fat, low-gi veggie supper that is packed full of flavour, and is quick to make too”
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- olive oil
- 1 tbsp mild chilli powder
- 1 kg butternut squash, peeled and cubed
- 100 g quinoa, soaked in cold water for 10 minutes
- 800 g tomato polpa
- 400 g red kidney beans, drained
- small bunch coriander, chopped
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.
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.
Notes : This was great, we used it in a make your own wrap dinner, in which I laid out Ricotta, lettuce, Jalepenos, etc. The reason why this dish only received 3 out of 5 stars, was that it wasn’t easy on the stomach… the gas this stuff gives you is legendary.
Source : Olive Magazine : December 2007
Servings/Yield : 4 servings
Rating : 3 out of 5
Difficulty : Easy
Preparation Times : Ready in: 30 Minutes
Nutritional notes : 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
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