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