Stuffed Butternut with Quinoa
Serves 4
1 butternut, halved and deseeded
½ tsp
Sea salt and fresh ground black pepper
1 cup , rinsed in cold water
500ml (1 pouch)
1 Tbsp fresh oregano and sage, chopped
1 Tbsp
80g , crumbled
100g , sliced
50g (toasted in a 170°C oven for 10 minutes or starting to brown)
2 spring onions, chopped
½ carrot, grated
Pinch
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.
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