Roasted Butternut, Courgette, Chilli & Quinoa Recipe

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It’s amazing what the body craves after a very excessive weekend. I landed back in Barcelona on Monday last week and all I wanted was fresh ripe fruit and veggies. After being back in London for a week with work and seeing friends – most importantly enjoying a raucous night out for my friends Hen Do.

It’s safe to say I came back feeling a little worse for wear.

Enter glorious butternut squash, quinoa and red chilli to help me reset my body and recover! This tasty quinoa dish sorted me right out and filled my belly until dinner time. I loved it so much I thought i’d share it with you!

Ingredients

  • 3 heaped tables spoons of cooked Quinoa
  • 1 cup of frozen garden peas
  • A courgette
  • 1/4 Butternut Squash diced
  • Fresh Chilli
  • 3-4 Asparagus Heads
  • Sea Salt & Black Pepper
  • 1 Lime
  • Extra Virgin Olive Oil
  • Dijon Mustard
  • Honey

Dice your butternut and courgette and toss in a roasting pan with a touch of coconut oil, sea salt and black pepper. Cook on 180 degrees Celsius for 25 minutes or until soft.

While your veggies roast boil up a pan of water and add your asparagus for literally 30 seconds until blanched. Don’t boil them as they will lose all of their goodness! Take out your asparagus and in the same water add a cup of frozen peas. These also need 1-2 minutes to get rid of the ice and then take them off the heat and drain.

On a chopping board finely slice your chilli – use as little or as much as you fancy. I like the kick so I use a whole chilli. Up to you though! Then in a little dressing jar add extra virgin olive oil 2 tablespoons, 1 tsp of dijon mustard, sea salt and black pepper, the lime juice and a drop of honey to sweeten. Add in the chopped chilli and shake it like a polaroid picture!

Take your veggies out the oven and let them cool slightly. Now its time to assemble your dish. In a large dinner bowl, add your quinoa, peas, asparagus and roast veggies. Toss together until its a big mix of colour. Next drizzle your dressing over the dish and then toss it again so everything gets covered.

Et Voila! A super healthy, filling lunch time snack with more than enough left over for dinner.

Enjoy xxx

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