//GINGER ROASTED PUMPKIN + QUINOA SALAD WITH MINT, CHILI + LIME

October 11, 2015

ROSEMARY WILD : Roasted Pumpkin Quinoa with Mint, Chilli, + Lime

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

Georgia is beginning to see the first few signs of the season changing. We still have hot in-the-middle days, but the mornings are cooler and the evenings end in crisp sunsets that don't melt your skin. Some trees are beginning to lose their leaves and the earth is preparing for winter, already. It blows me away how God created the world to work in harmony with itself. How perfectly he orchestrated the seasons for a purpose, and how we get to enjoy the variances they bring. Something about autumn awakens my soul and I feel creative and full of life. I think God knew we would need seasons.
  ROSEMARY WILD : Roasted Pumpkin Quinoa with Mint, Chilli, + Lime

I found the most gorgeous little pumpkins/squashes in the grocery store with my boys and decided to try this quinoa recipe. I love anything that I can make ahead and keep in the fridge for lunches during the week. The flavors were amazing and melded together even better after eating it the next day.
  ROSEMARY WILD : Roasted Pumpkin Quinoa with Mint, Chilli, + LimeROSEMARY WILD : Roasted Pumpkin Quinoa with Mint, Chilli, + Lime

//GINGER ROASTED PUMPKIN + QUINOA SALAD WITH MINT, CHILI + LIME 
 serves 2-4 
{gluten-free + vegan} 

 2 cups fresh pumpkin, peeled and diced 
1 tablespoon finely grated fresh ginger 
2 green or red chillies, finely chopped 
2 cloves garlic, finely chopped 
2 tablespoons olive oil 
2 teaspoons pure maple syrup 
a handful of finely chopped coriander (cilantro) roots and stems, optional 
Fine sea salt and freshly ground black pepper 
 1 cup (185g) quinoa 
1 1/2 cups (375ml) water 
 A few drops of YL Lime Essential Oil 
a good handful each of fresh mint and coriander (cilantro) leaves 
toasted pumpkin (pepita) seeds 

 Pre-heat oven to 400 degrees. Peel pumpkin, remove the seeds and cut into even chunks approximately 2-3cm wide. Combine pumpkin with ginger, chilli, garlic, olive oil, maple and coriander roots and season well with salt and pepper. Combine well before turning out onto a large oven tray. Bake for 25-30 minutes, turning once or twice or until the pumpkin is lovely a golden and soft right through. Remove from the oven and set aside to cool slightly. Meanwhile place quinoa into a fine-mesh sieve and rinse well. Bring the water to the boil in a small saucepan before adding the quinoa, covering with a lid and reducing the heat down to a gentle simmer. Cook for 10-12 minutes until the water has been absorbed and the quinoa is tender. Remove from the heat, leave the lid on and set aside to steam for a further 5 minutes before fluffing up with a fork. When both the pumpkin and quinoa are cooked, combine the two in a large bowl, making sure you scrape any lovely bits of ginger and oil from the bottom of the roasting tray into the bowl too. Sprinkle with YL lime essential oil, stir through the herbs, season with more salt and pepper if desired and scatter over the pumpkin seeds to serve. You can eat this warm or cool the pumpkin and quinoa first before stirring through the herbs and serve at room temperature. 
ENJOY!!! 






**  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 

“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "