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Ingredients
- 1 tsp cumin seeds
- 30 g vegetable oil
- 400 g courgettes, diced (2 cm)
- 2 tsp fine sea salt, plus extra to taste
- 700 g butternut squash, peeled, cut in pieces (5 cm)
- 1 tsp ground black pepper, plus extra to taste
- 4 Tbsp extra virgin olive oil
- 250 g quinoa
-
1
heaped tsp vegetable stock paste, homemade (see tip)
or 1 vegetable stock cube (for 0.5 l), crumbled - 480 g water
- 5 spring onions, finely sliced
- Nutrition
- per 1 portion
- Calories
- 2194.2 kJ / 524.4 kcal
- Protein
- 11.6 g
- Carbohydrates
- 65.8 g
- Fat
- 24.7 g
- Saturated fat
- 3.2 g
- Fiber
- 9.4 g
- Sodium
- 1189.1 mg
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