Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
A nourishing one-pot bowl featuring tender roasted squash, fluffy quinoa, golden apricots and toasted walnuts - all coated in a fragrant curry dressing.
Tender roasted squash, fluffy quinoa, sweet pops of apricot and toasted walnuts, all wrapped up in a creamy, fragrant curry dressing. Cosy but fresh, nourishing without feeling heavy, and perfect for batch cooking through January.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and black pepper
- 150g quinoa, rinsed
- 500ml vegetable stock
- 60g dried apricots, chopped
- 60g walnuts, roughly chopped (plus extra to serve)
- 1 small red onion, finely sliced
- Small handful fresh parsley or coriander, chopped
Curry dressing
- 2 tbsp tahini
- 1 tbsp maple syrup
- Juice of 1/2 lemon
- 1/2 tsp curry powder
- 2-3 tbsp warm water
- Pinch of salt
Method:
- Preheat the oven to 200°C (180°C fan). Toss the squash with olive oil, spices, salt and pepper, spread onto a tray and roast for 25 minutes until tender and lightly caramelised.
- Meanwhile, cook the quinoa in the vegetable stock for 12–15 minutes until fluffy. Remove from the heat and fluff with a fork.
- Whisk all the dressing ingredients together until smooth and pourable.
- Combine the quinoa, roasted squash, apricots, walnuts and red onion in a large bowl. Pour over the dressing, toss gently, and finish with fresh herbs and extra walnuts.
