Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

15.4g 3.1g 0.52g 2 .1g 4.8g

VEGAN FOOD & LIVING OCTOBER 79

100g (3½oz) quinoa

350ml (12fl oz) vegetable

stock or water

150g (5½oz) peeled

butternut squash or

pumpkin, grated

250ml (9fl oz) vegetable oil

½ tsp ground cumin

½ tsp sea salt

3 spring onions, trimmed

and fi nely diced

4 vine-ripened cherry

tomatoes, diced

75g (2¾oz) coriander

leaves, shredded

20g (¾oz) purple

basil leaves, or use

ordinary basil

1 tsp Turkish red

chilli fl akes

FOR THE DRESSING

juice of ½ a lime

30ml (1fl oz) extra-virgin

olive oil

1 tsp sumac

½ tsp ground cumin

salt and freshly ground

black pepper

1 Heat a small saucepan and dry-fry the quinoa for about

2-3 minutes, stirring to ensure it colours evenly. Add the

stock or water – it will bubble vigorously and then settle

down. Bring to the boil, then simmer for 10 minutes. Tip

into a sieve and set aside.

2 Put the grated butternut in a tea towel and squeeze to

extract as much moisture as you can.

3 Heat the vegetable oil in a small frying pan until it starts

to shimmer. Add the butternut to the oil and cook for

4-5 minutes over a medium heat, moving it constantly in

the oil to ensure it colours evenly. You may need to do

this in batches. Drain in a sieve and then on kitchen paper.

Sprinkle with cumin and salt and set aside.

4 For the dressing, whisk all the ingredients together in a

bowl and set aside.

5 Tip the quinoa into a serving bowl and toss through the

spring onions, tomatoes, coriander, basil and chilli flakes.

Add the dressing and stir well. Top with the fried butternut

and serve straight away.

Toasted quinoa with coriander,

lime and crunchy butternut

By Greg and Lucy Malouf

Serves 4 | Prep 20 mins | Cook 20 mins | Calories 242 (per serving)

The recipes on

pages 78-80 are

taken from New

Feast: Modern

Middle Eastern

Vegetarian by Greg

and Lucy Malouf,

photography by

Alan Benson,

published by Hardie

Grant. (RRP £20.)

This book contains

non-vegan recipes.

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