Quinoa, Squash and Courgette Bake

Quinoa, Squash and Courgette Bake
This recipe is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Folate, Magnesium and Phosphorus, and a very good source of Vitamin A and Manganese.

Serves 3
600 g squash, butternut, organic, (cut into large chunks)
1 cup quinoa, organic
1 garlic, clove, organic, (grated)
1 lemon, organic, (juiced)
1/2 tsp. cinnamon, ground, organic
1/2 tsp. cumin, ground, organic
1/2 tsp. pepper, black, ground
1 onion, red, organic, (sliced)
Bunch of basil, fresh, organic, (chopped)
3 courgettes, organic, (sliced)

Preheat the oven to 200'C.
Place a whole butternut squash onto a baking tray and place into the oven for 1 hour. Remove from the oven when the squash has completed its cycle in the oven and place upon the worktop.

Once cool, slice the butternut squash in half and discard the seeds. Slice the squash into bite sized wedges and transfer to a large glass casserole dish.

Next cook the quinoa. To a large saucepan, add 500 g of water and allow heat on a high (heat setting 9) until the water begins to boil. Once the water reaches its boiling point, add the quinoa, cover with a lid, and leave to cook on a medium heat (heat setting 5.) for 10 minutes or until the quinoa shows signs of little shoots breaking through from the seed - add more water if the quinoa begins to be cooking dry. Once the quinoa has cooked and has absorbed most of the water set aside.

Preheat the oven back to 200'C.

To the cooked quinoa, add the garlic, juice of 1 lemon, 1/2 tsp. of course black pepper, 1/4 tsp. of both ground cinnamon & cumin and 12 basil leaves. Stir thoroughly until all the quinoa seeds are coated in the aromatic additions. Next, transfer the cubed cooked butternut squash to the saucepan - mix - set aside. Into the glass casserole bowl the butternut squash was placed into, add the onion - transfer to the microwave - cook on a high heat setting - 2 mins - add to the quinoa mixture. Stir well.

Next, slice the courgette - mandolin - add to the glass casserole bowl - microwave on a high heat setting - 5 mins - transfer to a bamboo board. Glass casserole dish - layer the slices of courgette on the base - spoon 1/2 of the quinoa - lay another layer of courgette slices - top with the remaining quinoa - layer the final layer of courgette slices over the top of the quinoa and butternut squash bake - transfer to the oven to warm through for about 20 mins.
Serve.

Notes:
Further alchemical developments to consider applying to the recipe;
Fish, white, organic, (200 g) | Spinach, organic, (50 g) | Kale, organic, (50 g) | Beans, green, organic, (80 g) | Lettuce, organic, (100 g)

Quinoa | dry | 1 cup = 170 g | Quinoa | cooked | 1 cup = 185 g | Ratio (dry : water) | 1 : 1.75 Cooking time | 15 minutes 1 cup dry yields | 2.75 cups cooked | 509 grams cooked

Amended source:
Quinoa with Roasted Pumpkin, Zucchini and Basil Pesto | The Healthy Chef