I bought myself some quinoa a while ago, but it’s just been sat in my cupboard, until today. I decided it was time to give it a go, after all, the sun is shining and cooking with quinoa is about as adventurous as I’m going to get today. If I can get through this recipe without writing ‘buttnut’ again, it will be a success.
Playlist to accompany your cooking
The sun is out, so here’s a happy but chilled playlist to accompany your cooking. Crack open the windows and turn up the volume.
Don’t Move – Phantogram
Dayvan Cowboy – Boards of Canada
Numb – Clams Casino
Unlock your Mind – Soul Rebels Brass Band
U-Love – J Dilla
God From the Machine – Santigold
Serpents – Sharon van Etten
The Fall – Rhye
Nova – Buriel and Fourtet
White Noise – Disclosure featuring Aluna George
Overgrown – James Blake
Are ‘Friends’ Electric? – Gary Numan
Came out of a Lady – Rubblebucket
Constant Conversation – Passion Pit
Ingredients – serves two
1/2 cup of quinoa
1 small butternut squash
8 slices of halloumi
Mixed salad leaves
Salt and pepper
1 garlic clove
2 tbsp olive oil
2 garlic cloves
1 small chilli
1 tbsp honey
1/2 tsp soy sauce
1 small glug of sweet chilli sauce
Black pepper to taste
Preheat your oven to 180 degrees.
Slice your halloumi into 8 slices, season with black pepper and leave aside, slice your pepper.
Prepare your butternut squash by cutting into small cubes. Pop your butternut squash in the microwave for a minute or two if it’s too difficult to chop.
Put 1/2 cup of quinoa in a sieve and wash under cold water for around two minutes. This washes the bitter outer taste off.
Season your butternut squash and drizzle with olive oil, before putting in the oven for around 20-30 minutes until soft, turning half way. Add your pepper after about 10 minutes.
Toast your quinoa in a saucepan with a little olive oil to remove the water for 1-2 minutes, then and add a cup of water, a clove of garlic and some black pepper and bring to a rolling boil, then turn down the heat to a simmer and cook for 15 minutes.
While your quinoa and butternut squash are cooking, prepare your dressing and your bowl.
Put your salad leaves in a bowl.
Chop two cloves of garlic into small pieces and lightly fry in a little olive oil.
Thinly chop your chilli and mix with the honey, soy sauce, sweet chilli, oil, pepper and garlic.
After your quinoa is cooked, take it off the heat, leave it covered in the pan for 5 minutes.
While your quinoa is resting, heat a griddle pan and fry your sliced halloumi for a couple of minutes on each side.
Mix the quinoa, butternut squash and pepper together and arrange on top of the salad leaves.
Add some dressing.
Place your grilled halloumi on top.
Serve and enjoy.