1 small to medium red beetroot
1/2 a butternut squash – peeled and diced
1/2 a stalk of rhubarb – sliced (2mm – ish) – optional
1/2 a yellow capsicum – chopped roughly
1/2 a red onion – sliced thinly
A few small bunches of spinach – chopped roughly
1 cup of white quinoa
1 cup of stock
1/2 a cup of water
1/2 a cup of pumpkin seeds
Olive oil – on hand
For the dressing
1 tsp of whole grain mustard
1 tsp of dijon mustard
1 tbsp of red wine vinegar
4 tbsp of olive oil
1 tbsp of maple syrup
1 garlic clove – minced
Rinse your quinoa, and place in a pot with the cup of stock. Keep an eye on this throughout the cooking process (tasting and adding water if it gets too dry). I’ve found I’ll usually need to add about half a cup of water (on top of the stock) before it is cooked. Cooking the quinoa will take 15 to 20 minutes.
Meanwhile…boil the beetroot whole in water for ten or so minutes. Drain, let cool (or run under cold water to speed this up), peel and dice into cubes (1.5cm-ish).
In a pan, drizzle some olive oil and add the diced beetroot and squash. Keep on the heat, stirring every so often.
When the vegetables start to go tender add the rhubarb ( if you have leftover rhubarb after this, here is a delicious apple and rhubarb tart. dessert anyone?). Let the vegetables fry for a further 10 minutes.
While the vegetables are cooking, prepare the dressing. In a bowl, mix the two types of mustards together. Stir in the vinegar and mix until well combined. Then, slowly drizzle in the oil while whisking the mixture with a fork. Your dressing will thicken as it emulsifies. Add the garlic and finally, stir in the maple syrup. Set aside.
In a seperate pan, on medium to high heat, toast the pumpkin seeds until they begin to pop and brown. Set aside.
Back to the pan of vegetable. Add the red onion and capsicum to your vegetable pan (I like those two components to still have a little bit of fresh crunch). Cook for about 4 minutes and add the spinach. Cook for a further 2 minutes.
Finally, combine the vegetables, quinoa, pumpkin seeds and dressing. Salt and pepper to taste.
I watched Zodiac while I made this.