I love this bright and tasty play on a traditional pilaf. The slow roasted onions really lift the dish and make it something special. Great on its own, or as a side to meat or fish.
Serves: 4
INGREDIENTS
1½ cups quinoa (any colour)
3 cups vegetable stock
3 onions
1 teaspoon ground turmeric
¼ crown pumpkin, peeled and chopped into cubes (you need roughly 3 cups of chopped pumpkin)
1 teaspoon maple syrup or honey
melted ghee or olive oil for roasting (3 tablespoons for the onions and 2 tablespoons for the pumpkin)
zest and juice one lemon
4 tablespoons good quality olive oil for drizzling
½ cup fresh mint leaves, sliced into ribbons
100 grams goat feta
sea salt and cracked black pepper
To garnish
mint leaves
pumpkin seeds (optional)
METHOD
Preheat the oven to 170°C.
Peel the onions and cut into eighths. Place in an oven dish with the turmeric, maple syrup and oil and toss well. Roast for 1 hour or until the onions are meltingly soft.
Toss the pumpkin in oil and place in the oven to roast for 45-60 minutes until tender and lightly golden.
Place the quinoa in a saucepan with the stock. Cover and bring to the boil and then leave to simmer with the lid ajar for 15-20 minutes, or until all the stock has dissolved.
Combine the quinoa with the roasted pumpkin and onions. Stir well. Add the lemon zest and juice, olive oil, mint and a good seasoning of sea salt and cracked black pepper.
To serve: Garnish with additional mint leaves and a sprinkling of pumpkin seeds if desired.
Can be served immediately warm, or at room temperature.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!