ROASTED PUMPKIN AND NUTTY QUINOA
You can eat this hot for supper or cold the following day (it makes a great packed lunch, too). Experiment with different roasted vegetables including butternut squash, aubergine (eggplant), carrots, beetroot (beets) and vine tomatoes.
SERVES 4
PREP 20 MINUTES
COOK 20–25 MINUTES
450g (1lb) pumpkin, peeled, deseeded and cubed
1 large red onion, cut into wedges
olive oil, for drizzling
leaves stripped from a few thyme sprigs
½ tsp sweet paprika
350g (12oz/2 cups) quinoa (dry weight)
juice of 1 lemon
150g (5oz/1 cup) roasted cashews
a handful of coriander (cilantro) or parsley, chopped
60g (2oz) feta cheese, crumbled
sea salt and freshly ground black pepper
CASHEW DRIZZLE
60g (2oz/¼ cup) cashew butter
60g (2oz/¼ cup) tahini
1 tsp sweet paprika
a pinch of cayenne pepper
6 tbsp water
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Put the pumpkin and red onion in a roasting pan or baking dish and drizzle with olive oil. Sprinkle with the thyme leaves and dust with paprika. Toss gently to coat everything in the oil.
Roast in the preheated oven for 20–25 minutes until the vegetables are tender.
Meanwhile, cook the quinoa according to the instructions on the packet.
Make the cashew drizzle: beat the cashew butter, tahini and spices in a bowl until well combined. Whisk in the water until you have a smooth mixture. You can add more water if it’s too thick for drizzling. Add salt to taste.
Put the roasted vegetables in a serving bowl and gently mix in the quinoa, lemon juice, cashews and chopped herbs. Season to taste with salt and pepper.
Serve warm, topped with the crumbled feta and sprinkled with the cashew drizzle.