Tricolour Quinoa and Butternut Squash (Vegan & Gluten free)

Quinoa is a wonder ingredient! It's gluten free, high in protein, has all the essential amino acids you need, full of magnesium, iron and fibre..... it's a great alternative to rice and cous cous. Here's a lovely colourful recipe, chock-a-block full of flavour and made with Tricolour Quinoa (I got mine from ASDA).This was made up last week when it was cold and the constant rain had me feeling down in the dumps. It's a cosy pick me up, with little ingredients and the use of tamari (gluten free soy sauce alternative) its high in protein and full of vitamins to make you feel better. The other half who isn't a vegan at all loved it, and wanted more! So I'm making it again tonight.

Serves 2

Ingredients

• 150g Tricolour quinoa
• 1 butternut squash
• 1 Red onion
• 2 tablespoons tamari sauce
• Large handful of red grapes 
• Olive oil
• 1 tablespoon wholegrain mustard
• Paprika
• Fresh thyme
• Black pepper
• Pink Himalayan salt

Method

Peel Butternut squash, discard seeds and chop into squares, place on baking tray, with the sliced red onion, drizzle olive oil over the top with a sprinkling of paprika, black pepper and little salt then roast for 30mins, after 20mins put in the red grapes in too (gas 200). Place the Quinoa in a pan with 400ml water and boil, once at boiling point reduce to a simmer for 20mins. Drain Quinoa, and put in the tamari sauce, wholegrain mustard, fresh thyme, black pepper and mix, then put the roasted butternut squash into the same pan and careful fold, making sure the squash cubes don't mush. Serve, and sprinkle some fresh thyme and black pepper on the top.

Love Stace x