Ingredients
½ cup Australian quinoa (see Note)
1 cup filtered water
½ large pumpkin, cut into 1cm-thick wedges
2 medium sweet potatoes, sliced
Cold-pressed olive oil, for baking and sautéing
Quality salt & cracked black pepper, to season
1 medium head broccoli, cut into florets
4 large kale leaves, shredded or 1 bunch baby kale, leaves whole
2 large field mushrooms, thinly sliced
1 small garlic clove, cut into thin slivers
1-2 tablespoons tamari (gluten-free soy sauce)
2 medium avocados, halved or sliced
Torn flat-leaf parsley, to serve
Mango chilli salsa
1 medium red (or green) chilli, seeded, or to taste
¼ cup cold-pressed olive oil
1 teaspoon quality salt
1 small garlic clove
½ cup chopped fresh or frozen mango
1 tablespoon maple syrup or 1 fresh medjool date
½ dried or fresh red chilli, to serve
Method
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Preheat oven to 200°C fan forced.
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Place quinoa and filtered water in a small saucepan and bring to the boil on a medium- to-high heat. Reduce heat and simmer for 8-10 minutes or until quinoa is just cooked and all the water has been absorbed. Drain in a fine mesh sieve, then rinse under cold running water to stop it cooking further. Drain well and place in a large bowl.
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Meanwhile, place the pumpkin wedges and sweet potato slices on a baking tray. Toss with oil, salt and pepper to coat. Bake for 20-30 minutes or until golden brown and soft. Set aside.
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Lightly blanch broccoli florets and kale together for just 1 minute to retain their bright green colour and crunch. Set aside.
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Heat a little olive oil in a small frying pan on medium-to-high heat and sauté the mushrooms and garlic for 1-2 minutes. Add tamari and cook for a further 1 minute. Set aside.
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Make the mango chilli salsa.
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Divide quinoa equally into 4 serving bowls. Top each bowl with all the vegetables and avocado halves or slices, then scatter with torn parsley.
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Serve with mango chilli salsa on the side, then find somewhere quiet to sit and eat and feel your body being nourished and at peace with everything.
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Mango chilli salsa
Place all the ingredients in a blender and blend until smooth. Scrape the salsa into a bowl and garnish with dried or fresh chilli slices.
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Note Wash all Australian quinoa to remove the saponin, the naturally formed bitter coating on the outside. Soak for 5 minutes in filtered water. Then drain and rinse under cold running water for a few minutes.
This is an edited recipe extract from Anthea Amore’s new book Hungry. http://organicpassioncatering.com