For last week’s edition of Food For Thought, the Hubbers got together to help our member Kate Shifman come up with a name for the co-living space she is building.
Kate prepared a delicious roasted veggie and quinoa dish, accompanied by vinho verde and a lemon poppy seed cake to help the ideas flow.
“The brainstorm helped me see the project through the eyes of others and get a clearer vision of where I need to focus. I received valuable input on additional sources of inspiration and came out with concrete ideas I can now work on developing further.”
Here’s the recipe of her delicious meal.
1/2 medium Pumpkin, chopped into cubes
1 zucchini, chopped into cubes
3 cups of quinoa
500 grams asparagus, bottom of the stems trimmed
Roasted pumpkin seeds
2 Star anise
Dried rosemary and oregano
1 garlic clove, roughly chopped
Juice of 1/2 Lemon
Olive oil, salt & pepper
Scatter the pumpkin on a baking sheet with a few star anise and garlic pieces tossed in between. Roast for 10 minutes and turn to brown evenly, roast for another 10 minutes. Grill or fry the zucchini with rosemary and oregano until lightly brown.
Heat a frying pan and throw the asparagus on it, tossing often. Add black pepper and squeeze some lemon juice. Remove from heat.
Once the quinoa is cooked, add the pumpkin and zucchini, mix well, adding olive oil and vinegar and place in a large bowl. Place the goat cheese on top, add asparagus, and garnish with pumpkin seeds.