Chilli Butternut Squash (Pumpkin) With Quinoa

• 1 small onion
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder, mild if you're not keen on spicy food hot if you are, I've also used fresh chilli
• 1 (1 kg) butternut squash (pumpkin)
• 100 g quinoa
• 2 (400 g) cans chopped tomatoes
• 1 (400 g) can red kidney beans
• 1 bunch fresh cilantro, chopped (coriander)

1. Wash the quinoa and then soak in cold water for 10 minutes.
2. Peel and cube the butternut.
3. Chop the onion finely, crush the garlic, and fry both until soft (approx.
4. 5 –- 8 minutes).
5. Add the chilli, cook for a further minute.
6. Add the butternut, quinoa and tomatoes to the mixture and leave to simmer for about 20 - 30 minutes; if you are using a different kind of pumpkin it may take a little longer to cook.
7. Test the butternut and quinoa, cook longer if necessary.
8. The sauce should be thickening a little by this stage.
9. Add the beans and stir in, allow to heat through for a few minutes.
10. Chop the coriander and stir in, reserving a little to garnish the dish with.

onion, garlic, vegetable oil, chili powder, butternut squash, quinoa, tomatoes, red kidney beans, fresh cilantro

Taken from www.food.com/recipe/chilli-butternut-squash-pumpkin-with-quinoa-277508 (may not work)