Recipes

Ingredients

• 1 cup Flannerys Own Quinoa
• 1½ cups vegetable stock
• 2 oranges
• 1 kg of pumpkin, diced into 1cm cubes
• 5 shallot bulbs, quartered
• ¼ cup walnuts, roughly chopped
• 2 cups rocket or baby spinach
• ½ cup balsamic vinegar

Preparation

• Preheat the oven to 180°C
• Place the quinoa, vegetable stock and the juice of 1 orange in a pot and bring to the boil. Turn down the heat and simmer keeping the lid on for 10-15 minutes until the liquid has been absorbed. Take the mixture off the heat and set aside.
• Cut the remaining orange into wedges.
• Place a large oven tray drizzled with olive oil into the heated oven to warm the oil. Remove from the oven when oil is warmed.
• Carefully place the pumpkin pieces, shallot bulbs and orange wedges into the oven tray; toss well to coat with oil.
• Return to the oven and cook for 25 - 30 minutes the pumpkin is tender, tossing after 15 minutes. Remove from oven and set aside to cool slightly.
• Dry roast the walnuts in a hot pan for 2-3 minutes until golden; remove and set aside.
• Next, add the balsamic vinegar to a small saucepan and heat over medium heat; allow the vinegar to simmer; whisk for 4-5 minutes until reduced by half and vinegar is syrupy. Set aside to cool.
• Combine all ingredients in a large bowl; dress with balsamic reduction to taste (2-3 tablespoons) and season with salt and pepper.
• Serve in a warm bowl on a bed of extra rocket or spinach drizzled with a little more balsamic reduction.