Autumn Quinoa Bake
October 28, 2016 | Serves 6
- 700g of Cauliflower
- 1 Cup of Quinoa (170g)
- 2 Cups of Stock (500ml)
- 350g of Butternut Squash
- 1 White Onion
- 2 Cloves of Garlic
- 1 Handful of Fresh Sage
- 1 Tablespoon of Olive Oil
- 60ml of Unsweetened Almond Milk
- 75g of Kale
- 1 Large Handful of Pecans
- 60g of Goats Cheese
I love this really cosy, autumn dinner. I use creamy puréed cauliflower as the base and loads of gorgeous sage with butternut squash, kale and pecans for the perfect autumn combo. It’s made for people who love leftovers, it tastes so good reheated with a crunchy salad. You can use already cooked quinoa if you have some, just pop the squash in to boil with the cauliflower instead. Oh and don’t skimp on the pecans or sage, they really make it.
Preheat the oven to 190’C. Bring a large pot of water to the boil roughly chop the cauliflower and add it to the boiling water, boil for about 9 minutes until tender. Pour it in a colander and leave it there to drain.
Peel and chop the butternut squash into cubes. Add the quinoa, butternut squash and stock to a medium sauce pan on medium heat. Pop the lid on and leave it to simmer for about 13-15 minutes until all of the water is absorbed and the quinoa is cooked.
While the quinoa is on, dice the onion, mince the garlic and finely chop the sage. Add the olive oil to a pan on medium heat and add in the onion, garlic and sage. Cook for a few minutes, tossing regularly, until the onion is soft.
Add the cauliflower, almond milk and onion mixture to your food processor and blend until smooth.
Remove the stalks from the kale and chop it into shreds. Add it to a large bowl with the quinoa and squash and the creamy cauliflower mixture and mix until combined.
Spread the mixture out into your dish. Finely chop the pecans and sprinkle them on top with the goats cheese. Bake at 190’C for 25-30 minutes until starting to crisp on top.