Quinoa & Roast Squash with Salsa & Dark Greens

| 29 October 2014

As we welcome the winter season with its long, dark evenings, the practice of gathering with people you love and spending slow, un-rushed, presence-filled time together is even more vital for our inner nourishment.

Remember, most of us live modern lives in big cities and a lot of us are feeling more isolated than we’ve ever been. The simplest medicine for our heart and soul is often not any particular food, but the act of choosing to be within a community and share.

A lot of the recipes we teach in raw food immersions are for big, hearty lunches and dinners with families and friends. Because wellbeing shared together magnifies and expands effortlessly.

This week we are sharing a beautiful Quinoa and Roast Squash recipe (one of our winter favourites at Wild Food Cafe) that is perfect for a big family/friends dinner.



(serves 4-6)


1-2 small butternut squashes

6 shallots

1 leek

1/2-1 small pumpkin

1 bunch of curly kale

1 bunch of black kale

6 tomatoes

1 avocado

1 bunch of coriander

1/2 TBLS coriander seeds

2 TBLS olive oil

juice of 1 lime

juice of 2 lemon

250g quinoa

1 TBLS tamari

unprocessed sea-salt

freshly ground black pepper

1 tsp cumin seeds

3 TBLS coconut oil

100g coconut cream




Peel whole squash (peeling to make a stock for quinoa). Top-end of the squash to be cut horizontally into rounds. Pan roast in coconut oil, 1/2 tsp of cumin, with a splash of stock until cooked.

Pan roast the bottom part of the squash, sliced with one sliced leek.

Peel and half (lengthwise) the shallots. Pan roast and caramelise with coconut oil, salt, and pepper over medium heat. Combine with the sliced butternut squash and leek. Put aside.


Cook in butternut squash stock with added melted coconut cream, salt, and pepper. Cook the quinoa with the stock covering (+1 finger) the grain, in a slow heat, with a lid on for 10-15 minutes or till it is soft and fluffy.


Massage the kale and black kale (taken out the stalks) with the juice of lime and lemon. Finely grate the pumpkin (peeled and de-seeded). Mix with the kale and season with 1 TBLS of tamari or to taste.


Dice tomatoes, 1 shallot, avocado. Micro-plane one clove of garlic and mix in a bowl with 1/2 tbs coriander seeds, 1/2 tsp ground cumin seed, 1 bunch of coriander, chopped finely, juice of 1 lemon, salt, pepper, and olive oil.


Enjoy your long, slow, and vibrant dinners!

With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo