Long gone are the days when quinoa was used only by strict vegans. Today we see it back on the menu at many sought after restaurants and with a new lease of life, this humble grain is finally getting the recognition it deserves. Its star quality lies in its simplicity; it absorbs dressings wonderfully making it a fabulous ingredient to add to salads and its natural, rustic flavour thickens stews, soups and casseroles, without the need for flour. And the best thing is, it’s so simple to use at home – if you’ve never tried it before this simple recipe is the perfect place to start.
- 1 butternut squash, peeled, deseeded and cut into chunks
- 2 red onions, peeled and quartered
- 2tbsp olive oil
- Salt and freshly cracked black pepper
- 200g quinoa
- 200g feta, cut into cubes
- 1 bag of rocket, washed
Heat the oven to 220C/fan 200C/Gas mark 7. Put the squash and onion on a baking tray, drizzle with 1tbsp oil and season. Roast for 25 minutes until tender.
Cook the quinoa according to the pack instructions, drain well and coat with remaining oil. In a large bowl toss the quinoa with the roasted squash and onions, then stir through the rocket.
Plate inot 4 bowls, crumble the feta over each salad and serve.
Try serving with warm pitta bread and tzatziki dip. Everyone can fill their pitta with the warm salad and drizzle over the dip. Great for picnics too.