Quinoa (pronounced keen-wa) is a high protein, wheat-free grain. It is also high in fibre and contains a number of essential vitamins and minerals. It is versatile and can be incorporated into the diet in many ways – salads, burgers, meatballs, curries, and even puddings.
This recipe is easy to prepare and is great for the whole family. This week it is aimed at moms-to-be, as it is Pregnancy Week, and it contains wholesome ingredients packed with nutrients. The flaxseeds in particular, are a great source of omega-3 fatty acids.
1 small butternut
Fresh rosemary sprigs
Salt and pepper
1 red onion
½ red pepper & ½ green pepper
3 garlic cloves
3 baby marrows
3 baby eggplants / 1 medium
1 cup uncooked quinoa
2 cups chicken / vegetable stock
Peel and cut a butternut into cubes. Place on a baking tray together with a few sprigs of fresh rosemary, seasoning and a splash of olive oil. Roast in a preheated oven at 200°C for 10-15 minutes or until the butternut is cooked halfway through.
Roughly chop the red onion, peppers, garlic, baby marrows and eggplants into bite-size pieces. Add to the butternut and continue roasting in the oven until all the vegetables are cooked through and slightly caramelized.
Meanwhile, bring 2 cups of chicken / vegetable stock to the boil. Add 1 cup of quinoa and simmer over a low heat for 15 minutes until cooked. Fluff with a fork.
Mix the roasted vegetables and quinoa in a serving bowl. Top with roasted flaxseeds and sesame seeds.
Serve on its own or as a side with grilled chicken breasts.