Pumpkin and Herb Quinoa

I had a quarter of the last Uchiki Kuri pumpkin/onion squash left so I decided to roast it in chunks with a little olive oil rubbed into the skin.

Here are some Uchiki Kuri also known as Hokkaido Squash growing last year. They kept well over the winter in a cool dark place

I then cooked about a cup of quinoa. Rinse it first as it has natural saponins or soapy residue that cover the grains. I wash it in a sieve and massage it while running cold water over it.

I use the absorption method – rather like cooking basmati rice. I use 1 1/2 times the amount of boiling water to the amount of quinoa in the saucepan. Add a pinch of salt and simmer covered on a very low heat for 15 minutes or until tender and all the water’s been absorbed. I remove it from the heat and leave it for another ten minutes.

I then placed it in a serving dish and added a tablespoon each of chopped chives, basil and mint and the roasted chunks of pumpkin and folded it all in to the mixture.

 

I served it with freshly picked purple sprouting broccoli steamed until tender and then dressed with a few shakes of umeboshi vinegar (salty plum flavoured brine you can buy in most wholefood shops).

I made some crunchy croutons from some left over tofu (about 200 grammes) that I’d cubed and marinaded in a couple of tablespoons of shoyu (soya sauce or tamari), half that of mirin (sweet rice wine), an inch of grated ginger that was then squeezed for the juice, and a teaspoon or less of toasted sesame oil.

I then rolled the tofu in cornflour and gently shallow fried it in about a half an inch of very hot sunflower oil in a small frying pan – I did it in a couple of batches and then finished them off in the oven.

They were then served scattered over the PSB.

It was all served with a fresh homegrown multi leaved salad from overwintered lettuce, raddichio and claytonia (aka miner’s lettuce).

Herbed quinoa would be very nice with any vegetables tossed through it.

This served about four people.

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