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Moroccan flavour is the key for this quinoa dish.

Preparations + cooking times 75 mins.
Serve 3

For cooked quinoa;

150 g  red or white quinoa
350 ml water

1. Rinse quinoa 3-4 times, rub and squeeze quinoa with your fingers. Drain quinoa in a strainer. Return the quinoa to the bowl. Cover it with cold tap water. Rub and squeeze it again, then drain. Repeat above process 3-4 times.
2. Place the quinoa in a bowl. And place with the 350 ml water. Let it stand 15 – 20 minutes.

3. Bring to the boil. Add ½ tsp cooking oil and ¼ salt, cover and simmer about 10 – 15 minutes or until the water is absorbed and quinoa cooked. Remove from  the stove and fluff with a fork and let stand it 5-10 minutes for bit cool.

Meanwhile prepare the vegetable for roast. Preheat oven to 200°c ( Fan forced oven 190°c).

For roasted pumpkin;
450 g peeled, 2.5 cm cubed pumpkin (I used butternut pumpkin)
1 tbsp grape-seed oil or choice of oil
1 clove garlic peeled, roughly chopped
1/2  level tsp ground salt (I used Himalayan salt)
1/2 level tsp ground cumin
1/2 level tsp freshly crushed black pepper.

1. In a bowl or container, place pumpkin and all above ingredients, rub with your hand.

2. Place pumpkin into coated with 1 & 1/2 tabs cooking oil bottom of the to 23 cm x 32 cm baking pan.

3. Spread evenly cubed pumpkin and Set a side.

For roasted eggplant (aubergine)

400 g to 450 g  cubed (2.5 cm size) eggplant
1 tbsp (15 ml)  grape seed oil or choice of cooking oil
1/2 level tsp ground cumin
1/2 level tsp ground salt (I used Himalayan salt)
1/2 level tsp turmeric powder
1/2 level tsp garlic powder
1/2 level tsp freshly crushed black pepper

4. In a bowl, place eggplant and all the above ingredients, rub with your hand.

5. Place into prepared 23 cm x 32 cm baking pan. Spread evenly cubed eggplant.

6. Roast pumpkin and eggplant, preheated oven 200°c ( fan force oven 190°c ) for 30 minutes.

Dressing for quinoa;
100 g roasted pumpkin seeds & pistachio nuts or choice of seeds and nuts
40 g finely shredded sprigs parsley
30 g finely chopped spring onion (scallion, green onion)
5  g roughly chopped sprigs mint
2 tbsp lemon juice
1 tbsp (15 ml) extra virgin olive oil
1/2 level tsp cayenne pepper
1/2 level tsp ground Himalayan salt or choice of salt
1/4 level tsp ground cumin
1/4 level tsp ground all spices (not a Chinese five spices)
1/4 level tsp ground cinnamon
1/4 level tsp freshly ground black pepper

1. In a bowl, place all above ingredients and mix  until well combine.

2. In a large bowl add quinoa. pour dressing over the quinoa and mix well.

3. Add roasted pumpkin and eggplant. Gently mix, until all ingredients are well combine.

4. Arrange the quinoa, prepared salad bowl. Serve warm or cold.

Hints & Tips;
When using Kent pumpkin, use it with skin. Skin has a flavour and texture.
Use more cloves garlic when roasting pumpkin for your convenient.

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