Womens_Running_UK_Issue_86_March_2017

66 MARCH 2017 womensrunninguk.co.uk

BUTTERNUT SQUASH

AND QUINOA CHILLI
This is one of my favourite combinations to
prepare and take with me when I’m on the go.
Full of slow-releasing carbohydrates, this dish
will keep you feeling full of energy throughout
your day.

CLEAN EATING

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


• ¼ of a bunch of fresh coriander, leaves chopped


• 1 red chilli, deseeded and finely sliced


• Greek yogurt, to serve

Method

• Put the quinoa into a bowl, cover with boiling water
  and set aside to soak.


• 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.

• Add the butternut squash and cook for five minutes,
  then add the chopped tomatoes and simmer for 15
  minutes.


• 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.


• Add the kidney beans for the final two minutes to
  warm through, then serve scattered with coriander,
  chilli and Greek yoghurt.

Nutrition

515kcal; Protein: 23g; Carbs: 85.5g; Sugars: 29.9g;

Fat: 12.6g

GLUTEN

FREE

& VEGGIE

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