Author Notes
More of a template than an actual recipe - use this to get your creative juices flowing. Use beetroot instead of squash, spinach instead of kale, and mix up the dressing with some different ingredients. Or, follow my lead, and serve tender quinoa and roasted veg atop a bed of creamy hummus. —Hummuvation
Ingredients
- For the veg and dressing
-
1 tablespoon
coconut oil, melted
-
350 grams
butternut squash
-
salt, pepper, to taste
-
150 grams
kale
-
1 tablespoon
coconut oil
-
salt, pepper, to taste
-
2
garlic cloves
-
½ teaspoons
chili powder
-
1 handful
basil
-
1 handful
olives
-
1 handful
sun-dried tomatoes
-
2 tablespoons
lemon juice
-
2 tablespoons
EVOO
-
water/milk, to thin
- To assemble
-
140 grams
quinoa
-
1 handful
olives, chopped
-
1 handful
sun-dried tomatoes, chopped
-
1 handful
dried mulberries/raisins
-
1 handful
salt, pepper, to taste
-
2
poached eggs
-
hummus, to serve
Directions
-
Preheat the oven to 220C.
Toss the squash in the coconut oil, salt and pepper, then spread on a baking tray then roast for around 40 minutes, or until tender and beginning to char.
-
Meanwhile, Bring a pan of salted water to the boil, then drop the kale in it. Cook for a few minutes, then drain and dry. Toss with the coconut oil, transfer to a baking tray and roast for 10-20 minutes, until beginning to crisp.
-
Now for the dressing: using a mortar and pestle, grind each ingredient to a paste one by one, starting with the garlic and working your way down to the EVOO. Thin with milk or water to taste.
-
Spread each plate with a thick layer of hummus.
Cook your quinoa the way you like it, then toss it with the squash, kale, dressing and remaining ingredients. Pile on top of the hummus, and crown with a creamy poached egg.
See what other Food52ers are saying.