Kumara & Quinoa Salad - a salad I made up for a BBQ last night
1 & 1/2 large Kumara,s - peeled, cut into large chunks and roast with oil (a blend of Rice Bran and Sesame Oil is nice)
2 Onions, dice into chunks and add to roasting when kumara is about half cook
3 large cloves of Garlic, largely chopped & a handful of Sunflower Seeds - add to Kumara with onions
3/4 cups Quinoa - I use the red type - rinsed and cook with 1 & 1/2 cups of boiled water. Add 1/2 tsp salt if you want.
Bring to the boil with a lid on and once boiling turn down to a simmer and leave for about 15 minutes. Turn off and leave to finish cooking. If there is still liquid not absorbed by when you are ready to add to the salad, drain through a sieve.
Slice about 4-5 leaves of Sage
& about 6 tips or large leaves of Basil or Basil mint
add to the roast vege's, check if cooked, turning oven off if they are.
When vege's are cooked, Mix in Quinoa
Add the Juice & Zest one Lemon / Lemonade or half an Orange
And a handful of chopped parsley.
Season with cracked pepper.
Mix and serve hot or cold.