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12 September 2014,16:42 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Wash the quinoa thoroughly until the water becomes clear, then drain in a fine-meshed sieve. Spread out evenly in a roasting tin.
  • Roast in the oven at 170°C/325°F/gas mark 3 for 20 minutes, stirring every 5 minutes until the moisture has evaporated, then every 3 minutes until the grains move freely and turn golden.
  • Plunge the beans in boiling water for 2 minutes. Drain and cut into lengths.
  • Melt the butter in a heavy-based casserole. Add the bay leaf, onion, butternut squash and celery. Simmer for 5 minutes, stirring occasionally. Stir in the quinoa and fry for 5 minutes. Season with salt and pepper.
  • Add the boiling stock, cover and simmer over a low heat for 30 minutes or until all the liquid has been absorbed.
  • Stir in the beans and leave to stand for a few minutes. Serve with the peanut sauce. 


  • 250 grams quinoa
  • 100 grams French beans
  • 100 grams butter
  • 2 bay leaf
  • 1 onion, diced finely
  • 100 grams diced butternut squash
  • 6 tender celery stalks plus leaves, diced finely
  • 1 teaspoon salt
  • Pepper to taste
  • 500 ml Strong Vegetable Stock
  • Peanut Sauce, to serve 

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