Quinoa with Orange-Chilli Kale and Roasted Butternut Squash by Naturally Sassy

  • July 10, 2016
  • by Saskia Gregson-Williams

Summer is a great time to start eating healthy. Food is fuel, and you’ll probably need lots of that for your long summer dancing days. Luckily, Naturally Sassy (AKA dancer-nutritionist-chef Saskia Gregson-Williams) is here to share some of her favorite wholesome recipes with Spotlight readers. First up is Quinoa with Orange-Chili Kale and Roasted Butternut Squash. Not only is it good for you, but it’s easy and delicious, too!

This kale dish has turned people I know who used to despise kale, into absolute kale lovers. For me, the combination of it with roasted butternut squash is absolutely divine, not to mention the energy fuelling goodness that goes hand in hand with these ingredients. This then mounted on a bed of protein rich quinoa makes for the perfect lunch (or dinner) time dish to sustain you through whatever the rest of your day might bring. Due to low GI element of these ingredients, your blood sugar levels won’t be spiked and your energy levels will stay neutral throughout your day. Why not add a tiny bit more protein filled goodness in the form of sprinkled toasted pine nuts over the top of the dish – yum!

What you need:

1 medium-sized butternut squash, peeled, deseeded and cut into small cubes, 4 tablespoons olive oil, 85g (1⁄2 cup) quinoa, 240ml (1 cup) boiling water, juice of 1 lemon, 1⁄2 clove of garlic, peeled and crushed, 1–2 teaspoons deseeded and finely chopped red chilli (to taste), 300g kale, stems removed and leaves finely chopped, 4 tablespoons freshly squeezed orange juice, 2 tablespoons tamari, salt

What do you:

Preheat the oven to 190°C/170°C fan/gas 5. Put the butternut squash in a roasting tin, drizzle over half the olive oil, add a pinch of salt and place in the oven to cook for around 30 minutes, checking every so often and giving it a stir to ensure it doesn’t burn.

Meanwhile, add the quinoa to a saucepan with the water and a pinch of salt. Bring back up to the boil, then reduce to a simmer and cook for 15–20 minutes or until fluffy. Mix the lemon juice into the quinoa just before serving.

Now add the remaining olive oil to a frying pan and toast the chilli and garlic over a medium-high heat for 2–3 minutes or until fragrant, then add the kale and stir-fry until it starts to wilt. Finally, add the orange juice and tamari and cook for a further minute or two.

To assemble, first spread the quinoa on each plate or bowl, followed by the kale and then the caramelised butternut squash.

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