Vegetable Ragout with Spiced Quinoa

Serves 8

Part 1 (cook in a pot):
¼ cup Olive oil
1 tbsp fennel seeds
350gm carrots, peeled and diced 1cm
5 sprigs thyme
3 small sprigs rosemary or sage
1 700ml jar tomato passata
400ml water
100gm semi-dried tomatoes, chopped
¼ cup raw sugar/coconut sugar/panela


Part 2 (firstly bake in the oven):
500gm JAP pumpkin, peeled and diced 1-2cm
2 medium sized zucchini/about 300gm 1cm diced
1 cup walnuts
½ cup pepitas
1 bunch broccolini
Dash of the semi-dried tomato oil
Sprinkle of salt


2 cups tri-colour quinoa
2 bayleaves
1 cinnamon stick
2 cloves
1 tsp sumac


250 gm diced mushrooms (can add to part 2)
Feta, roasted capsicum and olives to top
Fresh Italian parsley/lemon thyme for garnish



Pre-heat the oven to 180 degrees celsius fan-forced and prepare all of your ingredients.

Take a large baking tray and add the ingredients from part 2, toss together well, add a very light sprinkling of salt, and bake in the oven for around 20-30 minutes or until the pumpkin is just tender.

Whilst Part 2 ingredients are baking, put a large pot on medium to high heat. Move to Part 1 ingredients, add olive oil, fennel seeds, diced carrots, herbs (thyme/rosemary/sage), fry for a few minutes, stirring.

Add tomato passata, water, semi-dried tomatoes and sugar to the pot, bring to a simmer and leave on a low heat. Simmer for around 10 minutes.

To cook the Quinoa – take another pot (that has a suitable lid) or a rice cooker to cook your quinoa. If it is a rice cooker, add all ingredients and 3 cups of water, set the cooker to ‘cook’ this will cook just as rice would. For a pot add all of the ingredients to the pot, bring to the boil, then turn the heat down to simmer with the lid on for a few minutes. Turn the heat off, leaving the lid on for 10 minutes.

Once your Part 2 ingredients are baked and pumpkin is tender, add all of these ingredients to the pot with Part 1 ingredients and bring to a simmer. Adjust seasoning by adding salt if necessary, keeping in mind the notes below.

Garnish with olives, feta and fresh herbs if you are choosing to do so.



Be mindful with how much salt you add as the semi-dried tomatoes have salt in them already. Adjust seasoning as necessary at the end. Also if you are adding olives and feta, these are also salted.

I prefer tri-colour quinoa over a single colour, as some are softer and some are firmer, so this combination seems to have a nice balance of textures. You can add a couple of black cardamom pods to the quinoa during the winter months.


By Louise
@prasadam_eats on Instagram