They are tiny flat oval seeds with a subtle nutty flavour and delicate crunch. The seeds come in a variety of flavours, with lighter coloured more common variety used more in West and Middle East and black in Far East.
Black sesame seeds are the only variety not hulled, in comparison to white ones, thus providing far more calcium and essential fatty oils. They also are much stronger in flavour.
This is a deliciously light salad, and perfect for the gluten free housemates with the quinoa (‘keen-wah’) addition.
Enjoy!
Roasted Pumpkin, Beetroot and Sesame Seed Quinoa Salad
Serves 6
800g kent pumpkin
2 bunches baby beetroot
olive oil – approx. 5tbsp
1 garlic clove, crushed
3 tbsp black sesame seeds
3 green shallots
2 cups quinoa
4 cups boiling water
5 tbsp chopped fresh mint
1 cup natural yoghurt
1 tsp smoked paprika
- Preheat oven to 180°.
- Trim stalk and roots off beetroot and rinse well. Chop pumpkin and beetroot into small cubes (approx. 1x1cm).
- Drizzle generously with olive oil and mix in the crushed garlic. Roast vegetables in oven for 15min then mix in the sesame seeds and 1tbsp chopped mint, and return to the oven for further 15min until tender.
- Slice white part of shallots thinly. Heat 1tbsp olive oil in deep saucepan and sauté shallots until soft and golden in colour.
- Add the quinoa and stir for about 2min until translucent. Pour in the boiling water and continue to simmer, for approx. 20min until liquid is absorbed and quinoa is cooked. Avoid overcooking to a mushy consistency - it should still have bite. Remove from heat and season well.
- Combine yoghurt and smoked paprika in small bowl.
- Arrange quinoa on serving platter. Top with roasted vegetables and chopped mint, and finally drizzle with yoghurt mixture.
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