Quinoa Salad with Lentils, Pumpkin, Roasted Nuts, and Hemp + Dulse Za’atar.

Servings: 4

– 1 parsnip, quartered

– 1 sweet potato, scrubbed clean

– 2 large Portobello mushrooms

– 1 small fennel bulbs, trimmed and halved

– 1 cups 4-cm (1½-in) chunks Japanese pumpkin, skin on, scrubbed

– 1 small red onions, peeled and halved

– 1 small Italian garlic clove, cut in half horizontally

– 2 tbsp olive oil

– 2 tbsp thyme sprigs, basil or rosemary leaves, or half that if using dried

– 1 tsp unrefined salt

– Cracked black pepper

– 1 handful of flat-leaf parsley leaves, to serve

– 2 cups quinoa

– 4 cups ﬁltered water

– 2 tsp dulse flakes

– 2 tbsp hemp seeds (optional)

– ½ cup mixed nuts, lightly toasted

– ¼ cup mixed seeds — sesame, sunﬂower, ground pepitas, lightly toasted

– 1 can legumes or lentils, drained and rinsed

– 4 tbsp furikake (optional)

– 1-2 tsp lemon juice or apple cider vinegar

– 1 tbsp extra virgin olive oil

– 1 tsp Dijon or seeded mustard

– Season with salt and pepper

– 1 tsp maple syrup

Quinoa Salad

Preheat your oven to 190°C .
Transfer to the oven and roast for 20 minutes. I don’t generally turn my veggies but if you need to due to the type of oven you have then go ahead and turn them.
Roast for another 10-20 minutes, again depending on your oven, until cooked and golden.
Meanwhile, put the quinoa in a saucepan and wash really well.
Now add clean water and pulse flakes and bring it to the boil. Drop to a simmer, put the lid half on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat oﬀ. Allow the quinoa to cook in its own steam for another 10 minutes. Allow it to cool.
For the dressing, whisk all the ingredients together in a small bowl or combine in a small jar and shake.
To make the salad, put the cooked and cooled (otherwise you get a mushy salad), quinoa in a large bowl with your fresh herbs, seeds and nuts and gently toss.
Next carefully fold through your veggies, pour the dressing on and toss again.
Serve with furikake on the table