REAL Chefs with Richard Fox – Curried quinoa, spinach, spiced roasted vegetables and pumpkin seeds

Having been classically trained, Richard worked for many years cooking privately for celebrity and business clients. He is an award winning writer, cookbook author and chef presenter, having won a prestigious British Guild award for food and beer writing. His transition however in August 2018 to an exclusively plant-based diet has had the most profound effect on his career to date. He is now a plant-based chef consultant and co-founder of health and well-being business. He is also an official ambassador for the Love Food Hate Waste campaign.

Richard Fox is donating to Hospitality Action.


 

Curried quinoa, spinach, spiced roasted vegetables and pumpkin seeds – recipe

INGREDIENTS

This recipe is not only delicious and easy to cook, it will keep you firing on all cylinders from a health perspective. What’s more it’s quick and easy to prepare and a flavour powerhouse.

Serves 4

  • 200g quinoa, soaked, rinsed & drained
  • 400ml water

For the spiced roasted veg

  • 4 tbsp cold pressed rapeseed oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garlic granules
  • 2 tsp sea salt flakes (Maldon)
  • 1 tsp coarse ground black pepper
  • 1 tsp onion granules
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • 280g cauliflower florets
  • 200g broccoli florets or Tenderstem
  • 1 medium leek
  • 2 sticks celery
  • 1 onion, thinly sliced

For the curried quinoa

  • 2 tbsp cold pressed rapeseed oil
  • 1 large onion, finely diced
  • 1 ½ tbsp ginger paste (about 3 cloves of garlic & 1 thumb of ginger blitzed to a paste with 2 tbsp water)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 75g spinach leaves, shredded
  • Handful of fresh coriander, chopped
  • 40g pumpkin seeds
  • 1 tsp agave syrup, or similar product

METHOD

QUINOA NOTE

Soaking the quinoa for a minimum of two hours or overnight at room temperature will help improve its digestibility.

Rinse the soaked or unsoaked quinoa and place in a pan with the water. Put on a lid, bring to the boil and simmer for fifteen minutes. When the quinoa is cooked, spread over a large tray, in a shallow layer so it cools quickly and evenly. Season with Maldon sea salt and freshly ground black pepper. Store in an airtight container and store refrigerated until required.

Here’s how…

Preheat the oven to 200℃. Combine the oil and spices and mix well. With clean hands, combine the spice mix with the vegetables until evenly distributed. Spread in a single, even layer on a large oven tray and roast in the oven for 25 minutes.

Roast the pumpkin seeds until lightly browned (about 10 minutes). Remove from the oven and set aside.

While the vegetables are roasting, prepare the curries quinoa:

Heat the 2 tbsp oil in a heavy based pan, add the onion and cook on a medium heat until lightly browned (10 – 15 mins).

Add the garlic and ginger paste, turmeric and chilli and cook, stirring constantly for a couple of minutes.

Add the cooked quinoa and stir thoroughly until completely combined with the onion mix.

Keep cooking gently until the quinoa is heated through and then add the shredded spinach. Stir until evenly combined and wilted.

To serve: stir the chopped coriander into the quinoa and spoon onto a serving plate. Arrange the roast vegetables alongside and garnish with the spiced pumpkin seeds.

 


 

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