Oven roasted organic pumpkin, zucchini, capsicum and quinoa ‘risotto’

For the roast vegetables

800 grams butternut pumpkin (cut roughly into 2cm pieces)
1-2 tablespoons Mount Zero extra virgin olive oil (enough to coat pumpkin evenly)
1 teaspoon MZO Pink lake salt w/ sea kelp
1-2 teaspoons freshly ground black pepper
2 teaspoon mixed herbs
1 teaspoon ground turmeric
½ teaspoon ground coriander2 medium-large zucchinis (cut roughly into 2cm pieces)
1 large red capsicum (sliced into thin strips)

For the ‘risotto’

1-2 tablespoon Mount Zero extra virgin olive oil
1 onion, finely diced
2 garlic cloves, finely minced
1 tablespoon freshly grated ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
½-1 tablespoon organic coconut sugar (optional, to taste)
1 cup Mount Zero organic Australian quinoa, rinsed and drained
500ml organic vegetable or bone broth
Pink lake salt w/ sea kelp and freshly ground black pepper to taste
Mount Zero Lemon pressed olive oil                                                                        Mount Zero Egyptian dukkah

Preheat your oven to 180c fan-forced.

In a large baking tray, combine the pumpkin pieces with the salt, pepper, herbs and spices. Coat evenly with the extra virgin olive oil; mix until well combined.

Roast the pumpkin for 30-40 minutes. Checking at about 20 minutes; mixing in the chopped zucchini and sliced capsicum, continue cooking. Remove from the oven once the vegetables are golden and tender.

While the pumpkin cooks, sauté the garlic and onion in olive oil over medium-high heat until fragrant and softened. Add the fresh ginger, coconut sugar, coriander and turmeric; cook stirring for another 2-3 minutes. Add the quinoa and broth. Stir evenly and bring to a boil; reduce the heat to low. Cover and simmer for about 14-18 minutes until the liquid has evaporated and the quinoa is al dente.

Gently stir through the roasted pumpkin, capsicum and zucchini. Season to taste, serve with a drizzle of Mount Zero Olive's Lemon pressed olive oil and Egyptian dukkah.