SOUL REVIVER

First off, I apologise for lack of activity over the past few days.  Not unlike many of the stores I expected to stay open over the Easter break to satisfy my numerous vices, I too decided a few days off was well deserved of late and went off the grid until today.

This activity - or lack thereof - had a domino effect in that the cupboards at home became very close to ration mode.  I found myself today peering into the vegetable crisper at the questionably fresh beetroot,  knowing that something healthy to revive the soul was in order for dinner.  And here we have it.

black quinoa, beetroot and pumpkin medley

  3 large beetroots, peeled and cubed

  1/4 pumpkin, peeled and cubed

  1 cup black quinoa, washed thoroughly

  3 cups water

  1 handful lemon thyme, chopped

  1 handful parsley, chopped

  pinch dried chilli flakes

  pinch cumin seeds

  100g goats cheese, crumbled

  salt and pepper, to season

  6tbsp olive oil

dressing 

  zest of one lemon and juice of 1/2 lemon

  3tbsp olive oil

  1tbsp spanish sherry vinegar

  1/2 chilli, finely diced

  2 cloves garlic, crushed

Preheat oven to 200 degrees celsius.  Place the beetroot, thyme and half the olive oil in a roasting tray and shake until beetroot is well coated.  Season with a touch of salt and pepper and roast for 45 minutes or until softened.  At the same time, place the pumpkin, chilli flakes, cumin seeds and remaining olive oil in a separate tray and shake until coated.  Season with salt and pepper and roast for 40-45 minutes or until softened.  Once ready remove from the oven and set aside to cool slightly.

To cook the quinoa, place water and quinoa in a medium saucepan and bring to the boil.  Reduce heat to keep to a simmer for 15 minutes.  Drain any excess liquid and set aside for 5 minutes before using.

To make the dressing, place the garlic, lemon zest, olive oil, lemon juice and sherry in a jug and whisk until well combined.  

To complete the medley place the quinoa, beetroot, pumpkin and parsley in a large bowl and top with dressing.  Stir until coated and serve with crumbled goats cheese.