Squash quinotto

Quinotto – like risotto, in a way, but made with quinoa. Stay with us. The vegetable aisle isn’t usually a source of vitamin D, but mushrooms are the exception. 432kcals / 12g protein / 30g fat / 30g carbs / Serves 2

80g mixed quinoa; 120g squash, diced; 1 onion, chopped; 1/2 garlic clove, crushed; glug of rapeseed oil; 200g wild mushrooms; 250ml crème fraiche;

4 tbsp grated parmesan

1 / As always, start with the quinoa – which you should boil for 15 mins, along with the squash. Drain and set aside. 2 / Sauté the onion and garlic for 5 mins in rapeseed oil, then add the mushrooms for 1 min. Reserve a few mushrooms once cooked, before tipping in your quinoaand-squash mixture. Season with salt and pepper.

3 / To finish, stir through the crème fraiche and serve in bowls with a sprinkle of parmesan and a garnish of your leftover mushrooms.