1½ cups quinoa (any colour)
3 cups vegetable stock
1 teaspoon ground turmeric
¼ crown pumpkin, peeled and chopped into cubes (you need roughly 3 cups of chopped pumpkin)
1 teaspoon maple syrup or honey
melted ghee or olive oil for roasting (3 tablespoons for the onions and 2 tablespoons for the pumpkin)
zest and juice one lemon
4 tablespoons good quality olive oil for drizzling
½ cup fresh mint leaves, sliced into ribbons
100 grams goat feta
sea salt and cracked black pepper
pumpkin seeds (optional)
Preheat the oven to 170°C.
Peel the onions and cut into eighths. Place in an oven dish with the turmeric, maple syrup and oil and toss well. Roast for 1 hour or until the onions are meltingly soft.
Toss the pumpkin in oil and place in the oven to roast for 45-60 minutes until tender and lightly golden.
Place the quinoa in a saucepan with the stock. Cover and bring to the boil and then leave to simmer with the lid ajar for 15-20 minutes, or until all the stock has dissolved.
Combine the quinoa with the roasted pumpkin and onions. Stir well. Add the lemon zest and juice, olive oil, mint and a good seasoning of sea salt and cracked black pepper.
To serve: Garnish with additional mint leaves and a sprinkling of pumpkin seeds if desired.
Can be served immediately warm, or at room temperature.