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
  • 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.

  • Reheat.

  • Add other herbs to taste.

  • Then add the miso.