Stuffed Spinach Quinoa Roasted Butternut recipe by Ruhana Ebrahim

Ingredients

• 1 medium sized Butternut
• 1 small red onion (sliced)
• 1 tablespoon oil
• 1 teaspoon crushed garlic
• 1 punnet Woolworths Baby spinach
• ½ cup Quinoa
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper
• ½ teaspoon jeeroo (cumin) powder
• ½ teaspoon chilli powder
• Olive oil
• 1. Cook quinoa according to packet instructions and leave aside.
• 2. Saute onion in oil for 2min then add garlic & chopped spinach and wilt. Add to quinoa.
• 3. Season with salt and pepper and good pinch chilli flakes. Leave aside.
• 4. Cut butternut in half lengthwise and scoop out seeds. Rinse out butternut.
• 5. Wash seeds and dry toast to mix in quinoa or use as a garnish on a separate salad or soup.
• 6. Score butternut pieces.
• 7. Make a dry rub with spices and rub onto both halves.
• 8. Drizzle over olive oil and bake in preheated oven at 180°C till tender.
• 9. When tender, place oven on grill and char a little.
• 10. Reheat quinoa, stuff into butternut and garnish with pomegranate, feta and coriander.