1 litre of stock (chicken or vegetable, boxed or homemade)
1 big peeled and diced butternut squash (we peeled it with a regular potato peeler)
1 sliced onion
2 tablespoons olive oil
1 heaping tablespoon of garam masala
1 can of coconut milk
1 cup of cooked quinoa (any kind will do, but black or red works the best for the most crunch!)
1 long red chilli pepper, finely diced
some cilantro leaves for on top
Cook 1 cup of quinoa and place aside. Put the onions and cilli peppers and olive oil into a deep pot. Cook for just a coupe of minutes and add the garam masala. Cook the onions on medium high until they become translucent. Add the diced squash and cook until tender to the fork, about 5 minutes.
Ladle into bowls and serve warm, with a few cilantro leaves on top.
dinner is served.