Butternut squash chilli with quinoa

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Results 1-20

• vivian reid

  03 January 2008

  vivian reid commented on this recipe

  I made this to serve as a vegetable side dish with a chicken, ham and mushroom casserole, (leaving out the beans). It was a great hit with our guests. I'll certainly cook this again.

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• Sharon

  05 January 2008

  Sharon commented on this recipe

  This is delicious dish with great flavour and texture and substantial enough for a main course.

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• Tilly

  20 January 2008

  Tilly commented on this recipe

  I found this took longer to cook than stated. the squash was still hard after 20 minutes and it wasn't very tasty, tried adding more chilli and some red wine but still wouldn't have it again. Might be good if the squash was roasted first.

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• Ellen

  22 January 2008

  Ellen rated and commented on this recipe

  

  A sad waste of good ingredients. Takes MUCH longer than the suggested 10-15 minutes to get the squash and quinoa soft. You also need to add a little water to aid this process. Leave an hour and you are nearer the mark. Flavour also lacking. Added tomato puree, extra cumin, oregano and some paprika. Still struggling. a good slug of Reggae Reggae sauce and it was edible - just. I wouldn't bother making this again - not even adapted.

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• alex

  02 February 2008

  alex commented on this recipe

  love it love it love it. the different textures are great will definitely make it again

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• DomesticLou

  23 February 2008

  DomesticLou rated and commented on this recipe

  

  Well this turned out ok but only after a serious amount of seasoning & the addition of some ketchup. Was terribly bland prior to that. I roasted the squash which helped I think. My husband asked what it was which is usually his way of saying "don't make it again'!

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• Nemnem

  05 March 2008

  Nemnem rated and commented on this recipe

  

  I really enjoyed this. I chopped the squash up in to very small pieces so it cooked fine. But i did add a bit of water to keep it moist. But unfortunatly my boyfriend din't like it, he found the squash to sweet.

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• meiks

  14 March 2008

  meiks commented on this recipe

  Gorgeous - I did make some additions because of the earlier comments. Youd definitely need to add extra water as the quinoa soaks up alot. I added fresh chilli, cumin and peppers, and plenty of coriander at the end. It was lovely and spicey and warming and very healthy!

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• Sarah

  23 April 2008

  Sarah commented on this recipe

  This is delicious! I usually use hot chilli powder to make it a bit more fiery, and have varied it by adding courgettes and sweet potatoes.

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• White Jeans

  20 May 2008

  White Jeans rated and commented on this recipe

  

  Agreed - this does need a little work to make it tasty but it's worth it. Followed the above advice by roasting off the squash for about 15 mins before adding it to the pan. I also added some water, a red pepper, plenty of mild chilli powder, some cumin and oregano and a load of coriander. Would definitely make it again.

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• Joanne

  09 June 2008

  Joanne rated and commented on this recipe

  

  This is okay - I only made it as I am on a diet and had some quinoa in the cupboard. It is a substantial meal, but I have tasted much better.

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• Zara

  26 June 2008

  Zara rated and commented on this recipe

  

  My husband and I thought this was yummy. A great alternative to chilli. I did make a few changes. When I made this I roasted the squash earlier in the day and I also soaked the quinoa for about 2 hours. I used hot chilli powder, just over 2 teaspoons. I served it with little gem lettuce and used the leaves as spoons. Yum! Will definately make again.

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• bc500

  22 July 2008

  bc500 rated and commented on this recipe

  

  Quite nice, not amazing but a good simple filling healthy dinner. I added 500ml veg stock, a red pepper and some oregano and cut the squash pretty small, it took about 35 mins to cook. Would make again, maybe as a side dish as suggested above. Great way to use up that quinoa that I bought in a fit of detox-enthusiasm...

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• Mitzionline

  29 July 2008

  Mitzionline rated and commented on this recipe

  

  WITH A FEW SMALL ALTERATIONS THIS IS A FANTASTIC DISH. I Luckily I read the advice given by others above before trying for the first time - thank you!! I really dont think the method given in the recipe above would work. I made the following alterations ROASTED THE SQUASH and add at the end with the kidney beans ADDED 2 TSP CUMIN SEEDS AND A CINAMON STICK along with the chilli powder I SIMMERED THE QUINOA MIXTURE FOR ABOUT 30 MINUTES before adding the beans and squash. I served it with wraps, grated cheese, sour cream and salad, but I think this would also go well served up on a bed of brown rice.

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• Haley

  29 August 2008

  Haley rated and commented on this recipe

  

  this is a nice snack for my husband to take to work . We also had it for an evening meal .Again it was nice and the kids enjoyed it

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• Birdy

  15 September 2008

  Birdy commented on this recipe

  This is really tasty. It does however take about 35 mins, not 15..and I must admit I added a splash of soy sauce and vegetable bouillion, then toasted some pinenuts, pumpkin seeds and sunflower seeds instead of fresh coriander on top. If you don't like veggie stuff or Quinoa, this dish isn't for you! It's really light and you have to dress it up. It's not far from Carol Vorderman's Courgette and chick pea Quinoa pilaf, which is recommended if you like this. Thanks GoodFood!

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• marky

  16 September 2008

  marky commented on this recipe

  I looked at everyone's comments and adapted the recipe. I roasted the squash for 20 mins with some courgette and a pepper before adding to the pan. I used two heaped tsp of hot chilli powder, 2 heaped tsp of cumin, a pinch of oregano plus garlic salt, black pepper and a pinch of sugar and added these after adding the veg to the pan. I simmered for 10 mins once adding the tomatoes and then added a can of kidney beans in chilli sauce and simmered for a further 10 mins. The extra chilli sauce in the beans really makes a difference to enhance the flavour. I served with a bit of salad and some sweet chilli flavoured tortilla chips for added texture. It made the dish delicious - especially for someone who always thought that they couldn't do without meat! Enjoy.

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• afoneleri

  30 September 2008

  afoneleri rated this recipe

  

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• robert

  20 January 2009

  robert commented on this recipe

  DONT WASTE YOUR TIME WITH THIS RECIPE - IT DOESNT WORK! YOU CERTAINLY HAVE TO ADAPT IT - MINE IS NOW IN THE OVEN, HAVING BEEN ON THE HOB FOR OVER 20 MINS! HOPE IT DOESNT END IN THE BIN1

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• tuscanlucia

  10 February 2009

  tuscanlucia commented on this recipe

  Great recipe. I used some of the suggestions in the comments above - roasting the squash first is definitely a good idea. I used about double the quantity of spice in the recipe (2tsp of chilli, 1 of cumin and 1 of oregano) and added about 400 ml of broth to make sure the quinoa had plenty of fluid to absorb. Will definitely make again, easy and very tasty.

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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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