| Prep Time | 10-15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 0 |
| Servings |
servings
|
- ½ large Butternut Squash
- 4 medium Potatoes
- 1 cups Quinoa
- 2 cups Spring Water
- 1½ cups Vegetable Stock
- 1 large Brown Onion
- 3 tbsp Grapeseed Oil
- 4 small Zucchini
- ½ Red Capsicum / Bell Pepper
- ½ Yellow Capsicum / Bell Pepper
- ½ Green Capsicum / Bell Pepper
- 3 cloves Garlic
- 1 Lemon / Lime
- 1 small bunch Parsley
- ¼ cups Sunflower Seeds (½ toasted, ½ raw)
- ¼ cups Sesame Seeds (½ toasted, ½ raw)
- 1 tbsp Olive Oil (virgin, cold-pressed)
- ¼ cups Cashew Nuts (½ toasted, ½ raw)
- ½ cups Goat Cheese Feta (Organic)
- ¼ cups Broccoli Flowers (Broccoli flowers shaved from Broccoli head)
Ingredients
Optional
|
|
- Preheat oven to 180°C / 350°F
- Chop Potatoes into 1 inch cubes. Add 1 tbsp of Oil to baking tray and bake until soft (approx. 15-20 min)
- Chop Butternut Squash into 1 inch cubes, add to the tray and cook for a further 10-15min until squats is soft and potatoes are a little crispy.
- While veg are baking, add Quinoa and water to a pot and bring to a boil. Stir frequently until all water is absorbed and Quinoa has expanded and has a translucent middle. Add stock and cook on medium heat, stirring frequently until all moisture is absorbed.
- Chop Onion and add to a pan with 1 tbsp of Oil on high heat. Stir frequently and cook until onions are browned. Remove from heat.
- Chop and add the Zucchini and Capsicums/Bell Peppers to the pan and cook on medium heat for 2-3 minutes (keep veggies crunchy).
- Add the Quinoa and Garlic to the pan and cook on medium heat for 1-2 minutes.
- Serve Quinoa dish with roasted veggies on the side or mixed through.
- Top with a squeeze of fresh Lemon / Lime, chopped Parsley and toasted Nuts & Seeds.
- Optional - add shavings of Broccoli flowers and a little crumbed Goat Cheese Feta.
Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it.
*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied.
*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value
*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.
*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil