AUTUMN QUINOA

My favorite quinoa dish at the moment! Not only do all the colors look amazing together, it tastes yummy too. It has the perfect combination of sweet and savory and eating it feels like a feast. I love making this dish when there is people coming over or to cook a batch on Sunday and have my lunches covered for the week. Fit Girls Anna, Chris and Roos approved and said they would make it again, and that it's a 'must-try'! This recipe serves 4 and takes about 45 minutes to make.

INGREDIENTS:

-

• 1.5  cup of quinoa
• 1 caraflex cabbage (green cabbage works too)
• 1 squash
• 3 red onions
• 1/4 cup of (salted) pecans
• 1/4 cup of raisins
• juice of 1/2 lime
• 2 tbpns of olive oil
• paprika powder
• 1.5 tbsp sumac (optional but oh so good)
• salt & pepper

Here's how it's done

Start by preheating your oven to 180 C.  Halve the butternut squash, remove the seeds with a spoon, then cut the squash into bite size chunks. Place them on a baking tray drizzled with 1 tbspn of olive oil, paprika powder, salt and pepper. Roast in the oven for about 30 minutes until the squash turns golden-brown in places.

While the squash is in the oven, cook the quinoa together with 3 cups of water, which should take about 15 minutes. Next, start cutting up the onion and cabbage. Heat up one tbsp of olive oil in a large frying pan and bake the onion for about 5 minutes before you add the cabbage. Stir fry this for about 5 more minutes.

If the quinoa is done, add the juice of half a lime and the sumac to the quinoa. Check whether the squash is done. If so, add the squash, the quinoa, raisins and pecans all to the frying pan with the onion and cabbage. Cook on a low heat for a little bit just to make sure all the flavours are mixed well. Add some extra salt and pepper to taste and the dish is ready to be served!