Lunch Recipes

Trio Quinoa with Giant Cous Cous, Roasted Butternut Squash, Cherry Toms and Fresh Basil


This caters for 4 portions as a lunch.
Ingredients :

  • 150g of trio quinoa – Aldi have a great range of healthy dry ingredients, and super cheap!
  • 150g of giant cous cous
  • 1/2 tsp dried garlic powder
  • 12 mixed cherry tomatoes – or just regular cherry toms
  • 4 sundried tomatoes
  • Handful of fresh basil leaves
  • Half a butternut squash
  • Salt and pepper

Method:

  1. Preheat oven at 180 degrees
  2. Cut up the butternut squash into half moon shapes with the skin on.
  3. Season the butternut squash with salt and pepper and bake for 20 minutes.
  4. Whilst the butternut squash is cooking, boil some water and cover the trio quinoa. Cook for 10 minutes.
  5. Then add the giant cous cous and cook for another 10 minutes. Drain the mixed cous cous and quinoa with a sieve. Then add the garlic powder and mix it all together.
  6. Cut up the butternut squash into chunks. Then evenly distribute the cous cous, quinoa and butternut squash between 4 bowls.
  7. Cut up the cherry tomatoes and sundried tomatoes and add then evenly to the bowls.
  8. To finish it all off, finely chop up some basil and mix it in to each bowl.

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