Quinoa with Roasted Butternut Squash, Leeks and Feta

I've never cooked with quinoa before, so I was feeling a bit apprehensive about making this dish. I needn't have worried though as it tasted delicious. The addition of the feta cheese was very nice but if you wanted to make this dish a bit healthier you could omit it with no problems whatsoever.

Serves 4

Ingredients:

2 cups quinoa
500g butternut squash, peeled and chopped into 1 inch squares
2 leeks, sliced
1 red onion, chopped
100g feta cheese
1 tsp dried basil
Olive oil
Salt and pepper

Instructions:

Preheat oven to 180 degrees C / 350 degrees F / Gas mark 4

1. Add squash to a roasting pan along with a generous glug of olive oil and season with salt and pepper to taste. Roast for approximately 45 minutes until cooked.

2. Meanwhile, fry onion and leeks with butter/oil on a low heat for 20 minutes or so until soft.

3. Meanwhile, cook the quinoa according to the package instructions (the ratio of water to quinoa may vary depending on the brand of quinoa you get).

4. When everything is cooked, add the leeks, onions, and squash to the quinoa and stir through. Add the basil and stir through. Finally, crumble the feta cheese on top of the quinoa and stir through. Season with salt and pepper as desired.