I'm always searching for ways to live with less waste in our home, and so naturally, I was very excited to hear that Ceres Organics has created a world-first transparent compostable pouch for its certified organic, EcoSocial certified white quinoa. Once you've enjoyed your quinoa, you can place the packaging in to your compost, and it begins to break down in just 6 weeks, I mean, how cool is that?!
Here's a little more info about Ceres Organics and their brilliant new packaging for if you're a earth-loving geek like me.
Ceres Organics is a kiwi owned company, that was one of the first to pioneer organics in New Zealand. They're also the first NZ company to become EcoSocial certified which is more than your standard fair trade certification. In a nut shell, it basically means they stand by ethical trade by integrating organic, economic, social and environmental criteria into a single verification programme. I'm always mindful of where our food comes from, and that it's an ethical source, so this certification gets the big tick from me.
For more than 15 years, Ceres Organics has worked with a collective of traditional Peruvian farmers, who grow this particular quinoa using traditional, organic methods. It is then encased in the new transparent packs which are made from renewable resources such as wood pulp and wood based inks. This kind of packaging is a world-first for it's kind, and I'm sure it's only the beginning of many better things to come. Available in most organic wholefood stores around the country.
I love helping the environment, and I love quinoa, and so to celebrate I created this crazy-delicious recipe for you to try. Rounds of sweet potato are roasted in the oven until crisp, and then topped with a flavour-packed quinoa salad. I added perfectly ripe avocado and plenty of coriander for a textural contrast, with a lemony toasted cumin dressing to tie it all together. I hope you enjoy trying this recipe as much as I did eating it.
3 large sweet potatoes, sliced in to rounds about 1 cm thick
3 tbsp olive oil, or melted coconut oil
1/2 cup Ceres Organics Quinoa
1 cup vegetable stock
1/3 cup extra virgin olive oil
Juice of one lemon
2 tsp toasted cumin seeds
2 tsp smoked paprika flakes
1 clove of garlic, finely minced
A large handful of coriander, finely sliced
1 avocado, diced
Preheat your oven to 200 C degrees, and line a tray with baking paper.
Brush both sides of each round of sweet potato with olive oil or melted coconut oil. Place on the baking tray and sprinkle with sea salt. Bake in the oven until golden and cooked through, about 20-25 minutes. Remove from the oven, and allow to cool while you make the salad.
Rinse the quinoa under cold running water, and then transfer to a saucepan, along with the vegetable stock. Place over a medium heat and bring to the boil. Turn down the heat, and then simmer on low for 10 to 15 minutes, or until all the liquid is absorbed.
You’ll know the quinoa is ready when a little tail comes out of the quinoa seed. Fluff it up with a fork, and leave to sit in the pot uncovered, to allow any steam to escape. this will help to ensure the quinoa has a light texture.
To make the dressing, whisk together the extra virgin olive oil, lemon juice, cumin seeds, paprika flakes and garlic, then season accordingly with sea salt and a little ground pepper.
Once the quinoa has cooled, transfer to a bowl along with the dressing, coriander and avocado. Toss until well combined.
To serve, top each slice of sweet potato with the salad and enjoy.
This post is in collaboration with Ceres Organics. Thank you for embracing the brands that so kindly support this blog. All opinions and ideas are my own.