Recipe: Butternut Squash and Quinoa Chilli

Try Alice Liveing’s natural recipe to refresh your winter meals

Recipe Butternut Squash and Quinoa Chilli

Looking for a healthy, hearty and warming recipe to have after a cold winter’s run? Try this comforting vegetarian chilli option from Instagram star, author and PT Alice Liveing’s recipe book, Clean Eating Alice: Eat Well Every Day. Full of slow-releasing carbohydrates and packed with protein, this dish is ideal for replenishing muscle glycogen stores and rebuilding damaged muscle after a run.

Ingredients

Serves 2

    • 70g quinoa, rinsed
    • 1 tbsp coconut oil
    • 1 red onion, peeled and finely diced
    • 1 garlic clove, peeled and minced
    • 1 tsp ground cumin
    • 1 tsp chilli powder
    • 400g butternut squash, peeled and cubed
    • 800g tinned chopped tomatoes
    • 200g tinned red kidney beans, drained
    • 1/4 of a bunch of fresh coriander, leaves chopped
    • 1 red chilli, deseeded and finely sliced
    • Greek yogurt, to serve

Method

  1. Put the quinoa into a bowl, cover with boiling water and set aside to soak.
  2. Heat the coconut oil in a large frying pan over a medium heat until melted. Add the onion and garlic and fry for five to seven minutes until softened, stirring often and adding the spices in the last minute.
  3. Add the butternut squash and cook for five minutes, then add the chopped tomatoes and simmer for 15 minutes.
  4. Drain the quinoa and add to the pan along with a tin’s worth of water. Bring to the boil, then simmer for a further 15 minutes, or until the squash is tender, adding a splash of water if needed.
  5. Add the kidney beans for the final two minutes to warm through, then serve scattered with coriander, chilli and Greek yoghurt.

Nutrition per serving: 515kcal; Protein: 23g; Carbs: 85.5g; Sugars: 29.9g; Fat: 12.6g

Clean Eating Alice: Eat Well Every Day, by Alice Liveing (Harper Thorsons, £14.99) is out now.


Jenny Bozon

Written by Jenny Bozon | 295 articles | View profile

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