SOAK - Put the quinoa grain into a bowl. Cover with cold water and soak for 20 minutes. CHOP - Peel the butternut squash, remove the seeds and chop the flesh into bite-sized chunks. Wash, deseed and roughly chop the red pepper. Peel and finely chop the onion. CRUSH - Peel and crush the garlic. Crush the fennel seeds in a pestle and mortar or under the blade of a big knife. SOFTEN - Warm the oil in a saucepan. Add the onion and garlic and cook over a medium heat until soft. ADD - Add the fennel seeds and chilli flakes and cook for 1 minute. Add the squash, quinoa, red pepper, tomatoes and 500ml water. Bring to the boil. SIMMER - Turn the heat down and simmer for 15 minutes or until the squash is tender and the sauce has thickened. ADD - Drain and rinse the kidney beans in a sieve under the tap. Add them to the pan and heat through. SERVE - Wash and chop the coriander and stir into the squash and quinoa. Serve in warm bowls.