Cooking is such a comforting and enjoyable experience for me. It nurtures my soul and gives me a moment to create and explore. Every inch of the earth is covered with rich cultures full of vibrant colour, texture and taste simply begging for us to be open to the unfamiliar.
Often the unfamiliar brings freedom.
I like to feel free.
There are so many demands on us mothers that it is easy to forget yourself. To forget the feeling of what it means to be free. Free to just be.
I've made this salad to last a couple of days, so come lunch time or even dinner, there is something nice for me. A small statement and reminder to myself.
I thought you may enjoy this easy peasy salad. So I had the camera handy and took some snaps.
Honestly you can chuck anything in it, use what you have, even brown rice, sultanas and pine nuts. Whatever it is, look after yourself.
Quinoa salad with eggplant and pumpkin
1/2 a small pumpkin, peeled, seeded and cut into 1.5cm pieces
1 medium eggplant, ends trimmed and cut into 1.5cm pieces
2 tsp ground cumin
1 cup quinoa, cooked
1 zucchini, trimmed, halved and thinly sliced
1/3 cup mixed pepitas, sunflower seeds and unsalted cashews or slivered almonds
1/4 cup goji berries or currants
1/2 bunch continental parsley leaves, chopped
1/2 bunch fresh mint leaves, torn
1/2 cup natural greek yoghurt
2 garlic cloves, crushed
1 1/2 tbs fresh lemon juice
Zest of half a lemon
- Preheat oven to 200degrees. Line a baking tray with non-stick baking paper. Place pump and eggplant on prepared stray. Sprinkle with cumin and season with pepper to taste. Drizzle with olive oil and roast for 25 minutes or until tender
- Combine pumpkin, eggplant, quinoa, zucchini, seeds and cashews, parsley, mint and goji berries in a large bowl.
- Combine yoghurt, garlic and lemon juice in a small bowl.
- Divide salad into serving bowls and top with yoghurt dressing and lemon zest.
- Keep leftovers in an airtight container for up to three days, make yoghurt dressing as needed.