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Quinoa with pumpkin & tomato

Method

  • Preheat oven to 200°C fan forced (200°C normal).
  • Toss the pumpkin in a little oil and seasonings. Then cook in the oven until tender.
  • Rinse the quinoa and drain well in a sieve. Then place in a large heavy-bottomed pot with 750 ml water and bring to the boil. Turn the heat down and simmer, covered, for about 12-15 mins until tender and the water has been absorbed. Leave covered for about 5 mins, before fluffing up with a fork.
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion, garlic and ginger until softish. Add the sambel and cumin. Briefly toss to toast. Then add the stock, tomatoes and seasonings. Mix well and simmer until thick and fragrant. 
  • Blend 1 cup water with the Tamari, cashews and honey until well combined. Then add to the sauce with the roasted pumpkin and coriander. Mix well and taste for seasoning.
  • To serve, mound the quinoa on individual plates and spoon the sauce over the top.
  • from Little Earth Café in Primrose Hill, London

Ingredients

  • ½ butternut pumpkin, peeled, seeded & chopped
  • olive oil
  • sea salt & freshly ground pepper
  • 300 gm quinoa
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp grated fresh ginger
  • 1 tspn sambel oelek (or any chilli paste)
  • ½-1 tspn ground cumin
  • ½ cup vegetable stock
  • 3 cans diced tomatoes
  • 2 tbsp Tamari (or soy sauce)
  • 150 gm raw cashews
  • 1 tbsp honey
  • 1-2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm