ROAST PUMPKIN AND QUINOA SALAD
INGREDIENTS
8 cups (237 ml) water
1 tablespoon (15 ml) olive oil
1 onion, diced
1 bulb garlic (at least 10 cloves), minced
One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh ginger root grated
1 1⁄2 cups salted chicken soup stock (see recipe below) or vegetable stock or herbamare
2 cups fresh, sliced shiitake mushrooms
1 large reishi mushroom
Miso - available at Asian groceries (optional if you cant find it don’t worry)
Fresh chilli, turmeric, Sage, thyme, oregano
METHOD
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Bring water to boil in large pot.
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Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic.
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Add contents of skillet to water.
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Add stock, shiitake, astragalus, and reishi.
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Simmer covered for two hours.
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Remove from heat, allow to sit for two more hours.
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Remove reishi mushrooms.
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Reheat.
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Add other herbs to taste.
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Then add the miso.