Butternut squash chilli with quinoa

Ever since I started blogging, I've come across countless quinoa recipes. I've only ever had quinoa in a store bought salad so I was pretty surprised to learn that it could also be used to make cakes and cookies. 


Quinoa is a recently newly discovered low fat grain that's high in protein and a good source of manganese, magnesium, iron copper and phosphorus. It's definitely a good addition to one's diet!


So to start off my quinoa cooking journey, I decided on a warm  Butternut squash chilli with quinoa. A recipe I adapted from Gordon Ramsay's Chilli con Carne and Olive's magazine Butternut squash chilli with quinoa recipe.

Ingredients (Serves 4)
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1 cinnamon stick
1 tsp dried oregano
3 tsp ground cumin
1 - 2 tsp chilli powder(depending on taste. Feel free to omit this.)
1 butternut squash, about 1kg, peeled and cubed#
100g quinoa, soaked in water for 30 mins
2 tins of chopped tomatoes
1 tin of red kidney beans
olive oil
Salt and Pepper
a bunch of coriander, chopped


Method
Roast butternut squash for 10 mins and boil quinoa for 10 mins.
Sweat onions and garlic in olive oil in a large saucepan.
Add oregano, cumin, chilli powder and cook till they release their aroma.
Add partially cooked quinoa, butternut squash, chopped tomatoes, cinnamon and bay leaf,.
Simmer for about 10 mins and add red kidney beans.
Simmer for another 5 mins.
Stir in coriander, check for seasoning and serve.