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Good morning!

Remember how I promised I was going to start learning to cook healthy delicious meals? (If not, rewind to here and if yes, then I apologise for my snail-like pace to launch my second attempt!)

Adapted from Deliciously Ella, I present to you an easy mid-week dinner dish.

Ingredients (feeds 2)

  • 1 butternut squash
  • 3/4 cup quinoa
  • salt
  • pepper
  • 1 avocado
  • half a chilli
  • olive oil
  • 1/4 lemon
  • 1 onion
  • 1 handful cherry tomatoes
  • 1/2 courgette
  • 1 pepper
  • chilli flakes

Method:

Preheat oven to 180 degrees

Halve the butternut squash and cook for 50 minutes

Remove from the oven and carefully scoop out its seeds

Pour a generous amount of olive oil all over the squash and sprinkle with salt and pepper. Place it in the oven for 30 minutes.

Chop the vegetables (tomatoes, onion. courgette, pepper) and season with olive oil, chilli flakes, salt and pepper. Roast until the squash is done.

Boil one part quinoa to just under three parts water and simmer on a low heat for 15 minutes. I like the quinoa to be really soft but if you prefer a more “Al Dente” taste, cook for less time.

Chop the avocado into small chunks and mash using a fork until fairly smooth.

Chop the chilli really small and and mix in with the avocado. Drizzle the lemon.

When the butternut squash is done, rinse the quinoa and simply plate it up!

And feast your eyes on that!

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