|1 ml||Robertson's black pepper|
|1 sachet||Knorr Chakalaka soup|
|80 g||cashew nuts|
|200 g||quinoa — rinsed|
|1||knorr vegetable stock pot|
|45 ml||olive oil|
|1||garlic clove — finely chopped|
|200 g||cowpeas — cooked|
Preheat the oven to 180 °C.
Peel the butternut and carrot and chop into 3-cm cubes. Slice the red pepper into 3-cm pieces.
Place the vegetables onto a large baking sheet, drizzle with the olive oil and season to taste with salt and black pepper.
Roast at 180 °C for 20 minutes, or until butternut is cooked through. Remove from the oven (leave the oven turned on) and sprinkle over half the contents of the sachet of Knorr Chakalaka Soup. Set aside.
Place the cashews nuts in a bowl, add half of the honey equivalent (1 Tbsp) and stir to combine. Spread the cashews on an oven tray lined with baking paper and bake at 180 °C, turning the nuts over halfway, for 5-6 minutes, or until golden. Let the nuts cool completely.
Cook the quinoa according to the instructions on the packet, adding the Knorr Vegetable Stock Pot to the water in which you cook it.
Heat the olive oil in a frying pan, add the garlic and fry gently for 2 minutes, or until golden.
Stir in the cooked cowpeas, the vinegar, the remaining 1 Tbsp of honey (optional) and the other half of the sachet of Knorr Chakalaka Soup. Season to taste with Robertsons Black pepper, and warm through for two minutes.
Wash and chop the kale or spinach. Cook for 2 minutes in boiling water, then drain well, squeezing out any excess water.
Divide the cooked quinoa between four bowls and top with the roasted vegetables, the cowpea mixture and the cooked kale or spinach.
Sprinkle over the toasted cashew nuts and garnish with lime wedges and chopped fresh coriander.
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