Spiced Quinoa with Roast Veggies & Maple Walnuts

Quinoa is the perfect food to incorporate into your diet if you're wanting to make healthier choices.. Why? Well, quinoa is a superstar superfood!
Quinoa is packed with fiber, protein and minerals. Quinoa is gluten free and when cooked correctly, it is actually so delicious! it has a lovely nutty flavour that goes well with so many things. Quinoa is also a complete protein, meaning it contains all of the essential amino acids. Adding a touch of spice when cooking this food superstar really takes it to the next level and adds so much depth to your dishes. All it takes is throwing a few pinches of herbs while boiling and you're done! 

Spiced Quinoa Salad Food Photography Health Food Project

Serves 2-4
Time: 40 minutes

Quinoa

  • 1 cup dry quinoa
  • 1 1⁄2 cups water
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon salt

Roast veggies

  • 1⁄2 large pumpkin
  • 3 tablespoons olive oil
  • 1 zucchini sliced
  • 1 carrot sliced
  • A large handful of spinach or beetroot leaves
  • 2 tablespoons Niulife original cocominos
  • 1/3 cup feta for serving
  • 1/3 cup walnuts
  • 1 tablespoon maple syrup
  • Handful fresh coriander leaves
  1. Preheat oven to 180°C. Wash pumpkin and cut into medium sized cubes. Place pumpkin into a bowl with olive oil, salt and pepper. Mix to coat and then empty onto baking tray. Bake for 30 - 40 mins until pumpkin is tender.

  2. Meanwhile, measure the quinoa and empty into a small saucepan. Wash properly under cold water to ensure that any saponins have been removed – vital otherwise your quinoa will be bitter.

  3. Combine this with 1 1/2 cups water and place over medium heat. Add the cumin, coriander, salt and pepper to the pot and bring to the boil.

  4. Once boiling, reduce the heat to very low and place on a lid. Cook for 15 minutes or until all the water has absorbed then turn off the heat. Rest until serving.

  5. To make the walnuts simply combine the walnuts and maple syrup with a pinch of salt and place on a lined roasting tray and pop into the oven for 5 minutes.

  6. When the pumpkin has been cooking for 30 mins, place the remainder of the veggies (except spinach) into the roasting tray and roast for 10 minutes. Empty vegetables into a bowl with the spinach and add the cocominos, mix to combine and coat.

  7. To serve, portion the quinoa between plates, top with vegetables, maple walnuts, feta, coriander and extra cocominos. Enjoy!