Side DishFusion
Spiced Butternut & Cranberry Quinoa
Warm spiced roasted butternut over quinoa with a tarragon-cranberry reduction and walnuts.
35 min 2 servings
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Ingredients
For 2 servings
- 455 g butternut squash, cubed
- 150 g fresh cranberries
- 185 g cooked quinoa
- 35 g walnuts, toasted and chopped
- 15 g tarragon, chopped
- 40 g maple syrup
- 2 g ground cinnamon
- 1 g nutmeg
- 28 g olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 425 kcal
- Protein
- 10 g
- Carbs
- 13 g
- Fat
- 37 g
Allergens: Nuts, tree_nuts
Estimated from ingredient data.
Method
Heat the oven to 200°C. Toss the squash with the oil, cinnamon, nutmeg and seasoning and roast for 25–30 minutes, until tender and caramelised.
Simmer the cranberries with the maple syrup until they burst and the sauce reduces, then stir in the tarragon.
Fold the walnuts through the quinoa.
Plate the quinoa, top with the roasted squash and spoon over the cranberry reduction.
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