If you’re gluten-free or cutting down on refined carbs, toasted quinoa is the perfect replacement for pasta or rice. The squash adds some chewy texture and the lime, a satisfying zing.
Serves 4
100g quinoa
350ml vegetable stock
150g peeled squash, grated
150ml vegetable oil
½ tsp each cumin and sea salt
1 tsp sumac
½ tsp ground cumin
30ml extra virgin olive oil
Juice of ½ lime
Salt and black pepper
3 spring onions, trimmed; finely diced
4 cherry tomatoes, diced
2 handfuls coriander leaves, shredded
Small handful basil leaves
1 tsp red chilli flakes
Method
1 Dry-fry quinoa for 2-3 mins, stirring. Add stock, boil; simmer for 10 mins. Tip into a sieve and set aside.
2 Squeeze squash in a tea towel to extract water. Heat oil in a pan and add the squash. Cook for 5 mins.
3
Drain, then place on kitchen paper. Sprinkle on cumin and salt.
4 For dressing, mix sumac, cumin, oil, lime and seasoning in bowl. Set aside.
5
Add onions, tomatoes, herbs and chilli to quinoa, top with dressing.
Toasted quinoa with lime and squash taken from New Feast by Greg and Lucy Malouf (Hardie Grant, £30). Photography Alan Benson.
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