Cooking with CurlyEllie ingredients

So the UK is now in lockdown, and we are all isolating and staying safe. Although these are unprecedented circumstances, we want to make the most out of our time at home, keeping busy in any way possible, which includes staring out the window, copious hair masks and hair care, going slightly crazy and cooking.


Here at CurlyEllie, we couldn’t take our mothers out on Sunday, but we decided to make a beautiful lunch inspired by them, using only CurlyEllie ingredients, and make the most of staying in and isolating this weekend.


We decided to have a little competition to see who could make the best dish and without further ado here is the slightly haphazard ­­recipe for our winning dish.



  • Quinoa
  • Butternut Squash (Vitamin E)
  • Tenderstem Broccoli
  • Tomatoes (Vitamin E)
  • Kale (Vitamin E)
  • Mushrooms (Vitamin D)
  • Chickpeas (Vitamin E)
  • Hummus
  • Avocado (Vitamin E)
  • Almond Milk (Vitamin D)
  • Rapeseed Oil
  • Seasoning of your choice





To start off, chop as much butternut squash as you like into cubes, taking care to scrape out the seeds and cut off the skin.

Lightly coat the butternut squash in rapeseed oil, season with salt and pepper, set aside whilst preparing the chickpeas. 








Open a can of chickpeas, rinse off the aquafaba (save this if you like, it whisks up as a great vegan replacement for egg whites), and empty onto a baking tray. Lightly spritz with rapeseed oil, and season with smoked paprika, garlic powder, salt and pepper, or any other seasoning of your choice.



Pop both the chickpeas and butternut squash in a pre-heated 180-200°C oven, for approximately 30mins, whilst you prepare the rest of the meal. 


Prepare your quinoa by rinsing it in a sieve, use twice as much water as quinoa, as usual, then cook uncovered untilthe quinoa has absorbed all the water. The cooking time will vary based on quantity. Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for 5 minutes. That’s when the quinoa pops open into fluffy quinoa perfection.



Steam your broccoli and kale, or fry it if you prefer, there are no rules here. Chop up your tomatoes and avocado, ready to assemble your dish.






Fry your mushrooms, with a little spritz of oil and season with salt and pepper. Be careful not to spritz with your detangling spray. Although good enough to eat, it really doesn’t have the same delicious effect.









To make the dressing, you can either make your own hummus or use a store bought one. I made one with a slight paprika flavour to tie everything together. I just mixed the hummus with a dash of Almond Milk so it had a more dressing like consistency.


Once your components are all cooked, roasted, steamed and ready to go we can assemble our dish. Firstly, mix together your quinoa, butternut squash, kale, tomatoes and mushrooms. Pop that on your plate and garnish with the broccoli and avocado and drizzle with hummus dressing. Voila, a simple, tasty salad perfect for spring, summer, isolation, quarantine or really any time you’re hungry.

It’s super healthy, with loads of benefits to your immune system, skin, hair and eyes. If it’s good enough for our haircare, it’s good enough to eat!

We would love to see your edible creations too! Send us your pictures and tag us on Instagram using #edibleellie

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