Description
Pumpkin, spinach and walnut quinoa.
Ingredients
- 600 ounces, fluid Water
- 10-½ ounces, weight Quinoa
- 10-½ ounces, weight Butternut Squash, Chopped
- 1 Tablespoon Extra Virgin Olive Oil
- Salt And Pepper
- 6-¼ ounces, weight Spinach, Chopped
Preparation
In a saucepan, bring water to the boil. Cook quinoa until water is all absorbed, around 15–20 minutes.
Season squash with oil, salt and pepper and roast it in the oven for 25 minutes at 180°C (350ºF). Add cooked squash and spinach to the quinoa and serve.
