While I used pumpkin and carrot, this recipe would work as well with other sweet root vegetables such as kumara (sweet potato) and parsnip.
- 1/2 pumpkin, deseeded, skinned and cut into 3cm cubes
- 4 carrots, skinned and cut into 3cm chunks
- 3 cloves of garlic with skin left on
- 1 cinnamon stick
- 3 whole star anise
- 2 bay leaves
- 1 tsp dried chili flakes
- Avocado oil (or extra virgin olive)
- 1 large avocado, cut into chunks
- 1 bunch of spring onions diced
- A few handfuls of salad greens, I used rocket and cos lettuce from my garden
- Zest of 1 lemon finely grated
- Juice of 1/2 a lemon
- 1 cup of quinoa with 2 cups of water
- Salt and pepper to taste
- Cut up the root vegetables and place on a baking tray along with the garlic, cinnamon, anise and bay leaves. Sprinkle over some chili flakes and oil and toss to coat. Place in a pre-heated oven at 200ºC for 40 minutes, giving a turn half way.
- I cook my quinoa in a rice cooker, as it steams it very well. Otherwise you can cook in a pot, simmering until there is only a small amount of water left then taking off the heat, placing on a lid and wrapping in a tea towel, allowing the last waster to be absorbed.
- Cut up the avocado and spring onion and place in a large salad bowl along with lettuce greens and lemon.
- Once the quinoa and vegetables are cooked, place to one side to cool a little. You can combine everything while still a little warm. To combine, remove the spices, squeeze the garlic out of the skin then toss through the salad with the quinoa. Taste, season and serve.