Quinoa risotto with pumpkin and spinach recipe | delicious. magazine

Ingredients

• ½ small butternut squash, peeled and cut into 2.5cm pieces
• 2-3 tbsp cold-pressed extra-virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 200g quinoa, rinsed and drained
• 750ml hot vegetable stock or water
• 400g tin chopped tomatoes
• 1 tbsp chopped fresh herbs, such as rosemary, oregano and thyme
• ½ tsp sea salt
• Grated zest and juice 1 lemon
• 1 tbsp cider vinegar
• 150g baby spinach