Winter Spiced Butternut Squash and Quinoa

    Posted on 6th October 2020 by Daniel Newman-Beinart

    Winter spiced butternut squash and quinoa 



    Serves 4




    1 tbsp olive oil

    1 small onion, sliced

    300g butternut squash, peeled and cut into pieces approx. 1-2cm

    1 cauliflower, chopped

    1 tsp smoked paprika

    1.5 tsp cumin seeds

    1 tsp cinnamon

    65g wild rice

    65g quinoa

    65g barley

    600ml vegetable stock

    200g Feta cheese, roughly chopped

    Salt and pepper to season




    1. Heat the oil in a large pan and fry the onion, paprika, cumin seeds and cinnamon for 3-4 minutes.
    2. Then add the butternut squash, cauliflower, rice quinoa, barley and stock.
    3. Bring to a boil and then simmer with the lid on for approx. 30 mins or until the grains are cooked. You can also use a slow cooked if you have one.
    4. Season, top with feta cheese and enjoy!

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