Here's a great little recipe I added to a iPad app called "Cook" a while back, I realise not everyone will have access to the app so here's the recipe as it is on the app.
Ingredients
1 onion sliced
2 red peppers chopped
2 tbsp chipotle paste
2 tins chopped tomatoes
1 butternut squash
2 medium sweet potatoes
1 tin chickpeas
2 vegtable stock cubes
140g quinoa
1 tin pinto beans
1 lime juiced
1 tbsp sugar
1. In a large pan fry the onion and peppers in the olive oil for around 5 minutes until soft.
2. Stir in the chipotle paste and cook for 3 minutes, stirring constantly to avoid burning the paste.
3. Add the two tins of tomatoes and a can of water.
4. Add the chopped sweet potato and simmer for 5 minutes.
5. Add the butternut squash.
6. In a small pan add the quinoa to 210ml of water also add the stock cubes and season with a touch of pepper. Let the quinoa simmer for 10 minutes until almost all of the water has been soaked up.
7. Add the pinto beans to the quinoa and cook until there is no more water in the pan. Add the lime juice, stir, place a lid on the pan and set aside.
8. When the potato and squash are tender but not falling apart, serve over the cooked quinoa.
2. Stir in the chipotle paste and cook for 3 minutes, stirring constantly to avoid burning the paste.
3. Add the two tins of tomatoes and a can of water.
4. Add the chopped sweet potato and simmer for 5 minutes.
5. Add the butternut squash.
6. In a small pan add the quinoa to 210ml of water also add the stock cubes and season with a touch of pepper. Let the quinoa simmer for 10 minutes until almost all of the water has been soaked up.
7. Add the pinto beans to the quinoa and cook until there is no more water in the pan. Add the lime juice, stir, place a lid on the pan and set aside.
8. When the potato and squash are tender but not falling apart, serve over the cooked quinoa.
The recipe is hosted over at
Enjoy.