(0 item) - $0.00

You have no items in your shopping cart.

Stuffed Butternut with Quinoa

Stuffed Butternut with Quinoa

 Serves 4

 

1 butternut, halved and deseeded

½ tsp Alexandra's Bazaar - Ras El Hanout

Extra Virgin Olive Oil (EVO)

Sea salt and fresh ground black pepper

1 cup Kiwi Quinoa , rinsed in cold water

500ml (1 pouch) Sabato Chicken Stock

1 Tbsp fresh oregano and sage, chopped

1 Tbsp Salvagno Pitted Olives in Oil

80g Zany Zeus Creamy Feta , crumbled

100g El Navarrico Pimientos ~ sliced , sliced

50g Kernelz Walnut Pieces  (toasted in a 170°C oven for 10 minutes or starting to brown)

2 spring onions, chopped

½ carrot, grated

Pinch The Spice Trader Chilli (crushed)

Squeeze lemon juice

 

Preheat oven to 180°C.  Arrange two halves of butternut on baking tray and rub with EVO, ras el hanout and season with salt and pepper.  Bake 40 minutes until tender.

Meanwhile toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally.

Heat chicken stock in saucepan until simmering and add toasted quinoa. Cover, reduce to a simmer for 10-15 minutes until liquid is absorbed.

Keep covered and rest for 5 minutes, then add remaining ingredients.

Arrange quinoa mixture on two butternut halves and return to oven for further 15 minutes at 180°C.

Grid  List 

5 Item(s)

per page

Grid  List 

5 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.