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Recipe by olive magazine

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1. Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.
2. Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.

Per serving

306 kcalories, protein 13.9g, carbohydrate 53.4g, fat 5.6 g, saturated fat 0.7g, fibre 10.1g, salt 1.2 g

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Ingredients

• 1 large onion , finely chopped
• 2 garlic cloves , crushed
• olive oil
• 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
• 1 butternut squash , about 1kg, peeled and cubed
• 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
• 2 x 400g tins chopped tomatoes
• 400g tin red kidney beans
• a small bunch coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

• 1 large onion , finely chopped
• 2 garlic cloves , crushed
• olive oil
• 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
• 1 butternut squash , about 1kg, peeled and cubed
• 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
• 2 x 400g tins chopped tomatoes
• 400g tin red kidney beans
• a small bunch coriander , chopped

Per serving

306 kcalories, protein 13.9g, carbohydrate 53.4g, fat 5.6 g, saturated fat 0.7g, fibre 10.1g, salt 1.2 g

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