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monkey trail orange, mint, quinoa….

Posted By On the monkey trail On September 13, 2012 @ 9:58 pm In Blogs | 1 Comment

The current fashion in food, if you care about these things, is to keep it simple. Short lists of ingredients. Minimalist. So from the title of this recipe alone, it would appear I am way off trend. But I’ve never cared much about being on trend. I’d imagine this salad could be a meal in itself but it’s also exceptionally good with big fat pork sausages.

Ingredients

1 cup – 1 mug of quinoa (depending on how many you’re feeding)

1 large or 2 medium sweet potatoes cut into small cubes

1 large aubergine chopped into small cubes and generously salted

1 orange peeled and chopped

1/2 cup of pumpkin seeds toasted

large handful of mint , ripped up

About 40 g of crumbled feta

For the dressing ;

Olive oil (I’m lucky enough to still have a bottle of Moon Over Martinborough [1])

1 tbsp apple cider vinegar

1 orange (juice)

1 tsp honey

Salt and pepper.

Method

Fry the sweet potato and aubergine cubes in a little butter (or ghee or coconut oil) until really soft and caramalised. I think it took about 30 minutes. Meanwhile cook and drain the quinoa. Mix everything together and dress.

For more from my family kitchen diary pop over to  www.onthemonkeytrail.com  [2] or follow me on facebook [3] or twitter [4]

By Amy Black

Yield: 2 - 4 depending on what else you're having with it.

Ingredients

  • 1 cup Quinoa
  • 1 large Aubergine
  • 1 large or 2 medium Sweet potato (orange flesh)
  • 2 Orange
  • About 1/4 cup (toasted in a dry pan) Pumpkin seeds
  • 40g crumbled Feta cheese
  • A handful Fresh mint
  • About 1/4 cup Olive oil
  • 1 tbsp Apple cider vinegar
  • 1 tsp Honey

Method

Fry the sweet potato and aubergine cubes in a little butter (or ghee or coconut oil) until really soft and caramalised. I think it took about 30 minutes. Meanwhile cook and drain the quinoa.

While the quinoa, potato and aubergine is cooking chop an orange into chunks, rip up a handful of mint, add crumbled feta and toasted pumpkin seeds.

When the quinoa is cooked drain it and rinse under cold water to take some of the heat out. Add to the salad bowl, put the sweet potato and aubergine in straight from the pan. The combination of cool and hot ingredients will give a warm salad that can be eaten straight away.

For the dressing mix a good slug of olive oil with apple cider vinegar, freshly squeezed orange juice, honey salt and pepper.


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URL to article: https://www.foodlovers.co.nz/blog/monkey-trail-orange-mint-quinoa-pan-fried-sweet-potato-aubergine-feta-and-toasted-pumpkin-seed-salad.html

URLs in this post:

[1] Moon Over Martinborough: http://moonovermartinborough.com/olive-oil/

[2] www.onthemonkeytrail.com : http://www.onthemonkeytrail.com

[3] facebook: http://www.facebook.com/monkeytrail

[4] twitter: http://twitter.com/themonkeytrail

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