ROAST PUMPKIN AND QUINOA SALAD
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
Bring water to boil in large pot.
Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic.
Add contents of skillet to water.
Add stock, shiitake, astragalus, and reishi.
Simmer covered for two hours.
Remove from heat, allow to sit for two more hours.
Remove reishi mushrooms.
Add other herbs to taste.
Then add the miso.