Squash season or a no-waste dinner

Like most of you I hate watching food go to waste and even more when it finally goes to the bin.
The dish that I want to share with you today is surprisingly easy and quick to make because it uses last night’s dinner left overs – anything I could find in the fridge to be precise. The result of this experiment not only surprised my taste buds but my whole family was truly amazed. I hope you will like it, too.
Ingredients (last night’s leftovers):
Approx. 2 cups of quinoa (black and white mix)
½ roasted pumpkin (I used butternut squash)
½ salad mix – I used rocket (you can skip this step but I like extra fresh greens in my food)
More ingredients:
2 peppers, I used red and yellow
1 red onion
1 small courgette
Handful of frozen peas
1 tbsp yeast flakes
1 tbsp coconut aminos (soya sauce replacement)
1/2 can of tomatoes or carton of Italian passata
Pepper
Juice of ½ lemon
Oil for frying
Method:
Heat up the oil, dice the onion and fry it for 2-3 minutes, then add the other veggies, diced, and spices and tomatoes. Simmer for 10-15 minutes, remove from the hob and add the quinoa.
Slice the pumpkin/squash, brush it with a little olive oil, add salt and pepper to taste and place in a hot griddle pan. On a plate, place the quinoa and top it off with the griddled pumpkin. Sprinkle with coconut bacon.
Ingredients for coconut bacon:
1 cup coconut flakes
1 tbsp oil
1 tsp smoked paprika
1 tbsp coconut aminos (soya sauce replacement)
2-3 drops of liquid smoke (optional)
Method:
Heat the oven to 150 Celsius.
Mix all ingredients and “massage” them into the coconut flakes, place in the oven for about 10 minutes.
Enjoy