Instructions

1. Soak the quinoa in water for 10 minutes. Drain and set aside.
2. Peel the squash, scrape out the seeds, then cut the flesh into 2cm cubes.
3. Finely chop the onion & garlic and gently fry them for 5 minutes in a little oil heated in a heavy-based saucepan .
4. Mix together the spices, add this to the onion, fry for a minute.
5. Stir in the tomato paste, then add the drained quinoa and squash pieces.
6. Add the chopped tomatoes and enough water/stock to cover the vegetables completely.
7. Cook for about 15 minutes.
8. When the squash has softened and the sauce thickened, add the beans and heat through for 2-3 minutes.
9. Chop the coriander and stir most of it in.
10. Serve warm and scatter the remaining herb on top.