Summer = Salads
This recipe is very flexible and can be eaten as a warm or cold salad.
Add a small can of tuna, sliced poached chicken, left over roast: the variations are limitless.
400 g pumpkin, peeled, seeded and cut into 1.5 cm cubes
200 g sweet potato, peeled and cut into cubes
1 onion, peeled and cut into chunks
3 cloves garlic, peeled and sliced into four pieces
1 1/2 tablespoons olive oil
1 teaspoon coriander ground
1 teaspoon cumin seeds
1/2 cup quinoa
1/4 cup pepitas and sunflower seeds
handful baby spinach
fresh coriander to garnish
Preheat oven to 180C fan forced.
In a large bowl, combine vegetables, oil, ground coriander and cumin seeds and toss to coat.
Line an oven tray with baking paper and spread vegetables onto tray. Place tray in oven and cook vegetables until golden and tender (30 – 40 minutes)
Dry roast the pepitas and sunflower seeds.
Prepare quinoa according to instructions on packet (rinse quinoa, place quinoa and 1 cup of water in small saucepan and bring to boil. Simmer for 12 – 15 minutes or until water has evaporated and quinoa is al dente).
Combine quinoa and roasted vegetables and nuts.
Serve on a bed of spinach and top with fresh coriander.