Quinoa Salad with Kale and Pumpkin


800 g pumpkin, peeled, seeded, cut into 1.5 cm cubes
Spray olive oil
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
190 g (1 cup) quinoa, rinsed, drained
100 g trimmed kale leaves, shredded
40 g (1/4 cup) pumpkin seeds


1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 – 40 minutes or until golden and tender.

2. Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

3. Add quinoa and 500 ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is cooked, but not too soft. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pumpkin seeds, and season with sea salt and freshly ground black pepper.

Broccoli and Potato Sabzi

Potato Broccoli

1 tbsp Oil of choice
1 tsp Cumin seeds
1/4 tsp Turmeric Powder
1 tsp Chili Powder
1/4 tsp Cumin Powder
Pinch of Heeng
Salt to taste
1 Broccoli head
2 medium Potatoes

1. Chop broccoli head into small florets.
2. Peel and chop the potatoes into half inch cubes.
3. Heat oil in the pan and add cumin seeds and heeng. Add potatoes, salt, and turmeric. Mix well.
4. Cook potatoes till about half cooked.
5. Add broccoli and cook for 5-7 minutes, stirring occasionally.
6. Add chili powder and cumin powder. Cook for 3-4 minutes on low flame.
7. Serve hot with roti or naan.

Vegetarian Chilli


2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/4 teaspoon salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions


1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened.
4. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
5. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat.
6. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently.
7. Add bell peppers, broth, squash, and tomatoes; bring to a simmer.
8. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.
9. Sprinkle with green onions

White Bean Hummus


1/2 cup canned white beans, rinsed and drained
2 tbsp chopped chives
2 tbsp lemon juice
3 tsp olive oil
Handful of chopped cilantro




1. Wash, rinse, and drain the beans.
2. Chop the chives into small pieces
3. Mix beans, chives, oil, and lemon juice in a bowl. Mash the ingredients with a fork until it becomes a smooth paste.
4. Garnish with cilantro
5. Serve with raw vegetables, such as cucumbers, carrots, bell peppers, broccoli, and grape tomatoes.

Stuffed Bell Peppers


1 cup quinoa
2 red bell peppers
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
1 cup chopped tomatoes
sea salt and pepper to taste


1. Bring the quinoa and water to a boil in a saucepan over high heat.

2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender,20 to 25 minutes.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

4. Halve the red peppers lengthwise. leave the stem intact so the pepper bowls hold their shape.

5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper.

6. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.

7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).