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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Quinoa?


See more Recipes from Waitrose

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Quinoa with Butternut Squash and Spicy Tomato Sauce

Quinoa is a South American grain that has been cultivated for thousands of years. Wheat and gluten-free, and packed with protein and vitamins, it can be served in much the same way as couscous. It's available in selected Waitrose shops, but if you can't find it, serve the butternut squash with rice.

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 5 minutes 

Serves: 6


  • 1 butternut squash
  • 2 tbsp olive oil
  • Salt and freshly ground pepper
  • 300g quinoa
Spicy Tomato Sauce
  • 2tbsp extra virgin olive oil
  • 2 small red onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp ground cumin
  • 2 tbsp grated ginger
  • 1 red chilli, finely chopped
  • 400g can chopped tomatoes
  • 100ml red wine (optional)
  • 150g cashew nuts
  • 225ml water
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • ½ x 80g pack coriander, chopped


  1. Preheat the oven to 190°C, gas mark 5.

  2. Peel the squash and cut into small cubes. Toss in a roasting dish with the olive oil, salt and pepper. Bake for 45-60 minutes, until soft, stirring once or twice.

  3. Meanwhile, rinse the quinoa well in a sieve. Place in a saucepan, cover with 750ml water and bring to the boil. Turn the heat down, cover the pan and simmer over a gentle heat until all the water has been absorbed: about 15 minutes. Turn the heat off and leave, covered, for at least 5 minutes, for excess moisture to evaporate.

  4. While the quinoa and squash are cooking, heat a deep frying pan over a medium heat, add 1 tbsp of the olive oil and the chopped onions, lower the heat and gently fry for 5 minutes. Add the garlic, cumin, ginger and chilli and cook for 5 minutes more. Pour in the chopped tomatoes, wine if using, and let the whole thing simmer for a final 5 minutes.

  5. In a blender, purée the cashews, the remaining olive oil, the water, tamari and maple syrup. Add this mixture to the tomato sauce, and heat through, then stir in the coriander. Season. Serve the sauce on a bed of the quinoa, topped with chunks of roasted squash.

853283 Triade Rosso £8.79

This wonderful blend of southern Italian red grape varieties has spicy red fruit flavours and attractive aromas of liquorice and rich coffee.


Quinoa-crusted chicken

Vegetarian Can be prepared in advance Ready in 30 minutes or less

  • Preparation time: 5 minutes
  • Cooking time: 35 minutes
  • Total time: 40 minutes 

Serves: 2


  • 25g Waitrose Love Life 3 Colour Quinoa Blend
  • 1 tbsp sun-dried tomato paste
  • ½ x 25g pack basil, shredded
  • 2 essential Waitrose British Chicken Breast Fillets
  • 250g baby new potatoes, halved
  • 100g bag essential Waitrose Mixed Salad



  1. Preheat the oven to 200ºC, gas mark 6.

  2. Cook the quinoa in boiling water for 15 minutes. Drain and mix in the tomato paste and basil.

  3. Put the chicken in a roasting tin and season. Press the quinoa on top and bake for 20-25 minutes. Check chicken is cooked with no pink meat.

  4. Meanwhile, cook the potatoes for 10-15 minutes until tender, and drain. Serve with the chicken and salad. 


735376 Waitrose White Burgundy £8.99

Waitrose White Burgundy is a classic, well-balanced wine with delicious citrus and apple flavours. Lightly oaked, it’s smooth and round with a lovely streak of minerality, good complexity and a satisfying long finish.

Quinoa beef burgers

Pronounced keen-wah, these quinoa and beef burgers are full of wholegrain goodness.

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes

Serves: 4


  • 80g Waitrose organic quinoa
  • 1 courgette
  • 1 essential Waitrose carrot
  • 1 slice wholemeal bread
  • 3 tbsp finely chopped parsley
  • 2 garlic cloves, minced
  • 250g lean minced beef
  • 2 tsp worcestershire sauce
  • 1 egg yolk
  • 1 tbsp groundnut oil



  1. Cook the quinoa according to the instructions on the packet. Take it off the heat and fluff up with a fork.

  2. Meanwhile, finely grate the courgette and carrot; whiz the bread into crumbs. Mix these with the parsley and garlic in a bowl. Add the beef, worcestershire sauce, egg yolk and quinoa; season and mix well. Divide the mixture into 4 patties.

  3. Warm the oil in a frying pan over a medium-high heat. Fry the burgers for approximately 4 minutes per side.

  4. Serve the burgers in toasted wholemeal rolls with either tzatziki or houmous, or simply with salad leaves.

038127 Rosemount Grenache/Shiraz £8.49

Sweet summer fruit flavours of raspberry and ripe cherry meld with a savoury, spicy finish. This is a rich, soft and warming Australian Rhône-style blend of Grenache and Shiraz grapes.

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