When I tried quinoa nearly a decade ago, to be perfectly honest I didn’t like it. I felt it was chalky and the appearance wasn’t appetizing. I am now converted – I believe that locally grown organic red quinoa is tasty and yummy. You will love this salad as it is another great one pot dish that has all the nutrients you need.
INGREDIENTS
800g butternut, skin on cut into a small 2cm by 1cm pieces
400g tin of chick peas, drained and rinsed
1 cup organic red quinoa
1 red pepper, cored and finely diced
50g red onion, finely diced
Arals of 1 pomegranate
2 tablespoons sunflower oil, plus 1 teaspoon
1 teaspoon mustard powder
1 teaspoon sumac
1 teaspoon Kashmiri chilli powder or paprika
½ teaspoon ground cinnamon powder
1 teaspoon brown sugar
½ teaspoon freshly ground black pepper
Salt to taste
FOR THE DRESSING
150g Greek style yoghurt (plain)
1 garlic clove, finely chopped
1 tablespoon good quality extra virgin olive oil
½ teaspoon salt
METHOD
Preheat oven to 200 degrees Celsius.
In a small bowl, mix the mustard powder, paprika, cinnamon powder, brown sugar, salt and pepper.
Place the butternut pieces in a large mixing bowl. Drizzle the 2 tablespoons of oil into the bowl. Toss well so oil coats all the pieces. Dust the spice rub (saving a couple of teaspoons for the chick peas) onto the butternut pieces and again ensure all pieces are coated. Lay them out in a single layer on a large baking tray.
Towel dry the chick peas and put them in the mixing bowl. Toss with the teaspoon of oil followed by the spice rub. Ensure all peas are coated with the spices. Place them on the same baking tray and roast the butternut along with the chick peas for 40 – 45 minutes until the edges of butternut are nice and caramelized. Once done, allow them to cool.
In the meanwhile, rinse the quinoa well and add two cups of water and a pinch of salt. Bring to the boil, reduce heat to low and cook for 15-20 minutes until all moisture is absorbed. Allow to cool to room temperature.
For the dressing, whisk all ingredients together in a small bowl. Set aside.
Place quinoa in a serving bowl. Mix in the red pepper and onion, along with the roasted butternut and chick peas and the pomegranate arals.
Dot the yoghurt dressing and serve at room temperature immediately. Serves 4 – 6