Quinoa & butternut squash with feta and kale
240g butternut squash (approx ½)
100g red onions
2 table spoons of olive oil
15g parsley coarsely chopped10g olive oil
dash of mirin sauce
3g – sliced garlic
½ lemon juice
Boil water with the boullion stock and quinoa for 15 minutes. Till the tales ‘sprout’ this is then done.De-skin the butternut squash and dice. Chop the onions into large chunks and put onto a baking tray with olive oil in a pre-heated oven 170 deg. Cook for 20 minutes.In a separate pan – boil the water with a lot of salt in it. Dunk the kale into the boiling salty water for 2 minutes then drain. While the kale was boiling in a pan put the olive oil and sliced garlic and leave to simmer for 3 minutes so that it infuses into the oil. The pour this over the kale and a squeeze of lemon.Add the parsley olive oil, mirin and pepper to the quinoa and then serve the squash onions and kale by the side and sprinkle the feta over the top.
The picture above is what it should of turned out like, this is what it turned out to look like…
The meal was delicious! The sweet roasted butternut squash and red onion melody worked perfectly with the feta cheese. Cooking the quinoa was easier then I thought and was a nice change from the usual cous cous suggestion. I did feel slightly unsatisfied so I would in future have a salmon fillet with it.