INGREDIENTS
1 tbsp
oil
400 g
butternut squash flesh (around half a medium squash, grated)
1
onion (halved then sliced)
2 cloves
garlic (minced)
1 tbsp
sugar (optional)
80 g
quinoa
Salt
Black pepper
2
large flour tortillas (I used herbed ones, but any will do)
fresh spinach (roughly chopped)
4 tbsp
fresh coriander (roughly chopped)