quinoa risotto with roasted pumpkin, zucchini & capsicum

Thanks to Karen from Heal'r for her nutritious take on the famous 'risotto'. The recipe took out 2nd place in our recipe competition held in July 2015.

Author

Karen Chau, Heal’r

Servings

3

Ingredients

• 800g butternut pumpkin, cut roughly into 2cm pieces
• Good glug of Mount Zero Frantoio Extra Virgin Olive Oil (enough to coat pumpkin evenly)
• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp ground turmeric
• ½ tsp ground coriander
• 2 medium-large zucchinis, cut roughly into 2cm pieces
• 1 large red capsicum, sliced into thin strips
• 1-2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• 1 onion, finely diced
• 2 garlic cloves, finely minced
• 1 tbsp ginger, freshly grated
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½-1 tbsp organic coconut sugar (optional, to taste)
• 1 cup Mount Zero Organic Australian Quinoa, rinsed and drained
• 500ml organic vegetable or bone broth
• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper, to taste
• Drizzle of Mount Zero Lemon Pressed Extra Virgin Olive Oil, to garnish
• Dusting of Mount Zero Egyptian Dukkah, to garnish

Directions

1. Preheat your oven to 180 degrees Celsius, fan-forced.
2. In a large baking tray, toss the pumpkin pieces with olive oil, pink lake salt and spices.
3. Roast the pumpkin for 20 minutes, then remove from the oven and add in the chopped zucchini and sliced capsicum. Continue cooking until the vegetables are golden and tender.
4. While the pumpkin cooks, start on the risotto. Sauté the garlic and onion in olive oil over medium-high heat until fragrant and softened. Add in the fresh ginger, coconut sugar, coriander and turmeric and cook for another 2-3 minutes, stirring constantly.
5. Add in the quinoa and broth. Stir evenly and bring to a boil, then reduce the heat to low.
6. Cover and simmer for about 14-18 minutes until the liquid has evaporated and the quinoa is al dente.
7. Gently stir through the roasted pumpkin, capsicum and zucchini. Season to taste, serve with a drizzle of Lemon pressed EVOO and a dusting of Egyptian dukkah.