Penny's Sweet Potato and Rice Salad
First, put the pumpkin seeds, the sunflower seeds and the sesame seeds on a tray and into the oven. Cook them for a few minutes until they are just slightly browned, then remove them from the oven and take them off the hot tray (so they'll stop cooking), and set them aside.
Put the rinsed quinoa and the vegetable stock in a saucepan. Bring to the boil and simmer for 10 minutes uncovered or until the liquid has evaporated, then set aside and allow the quinoa to cool.
Increase the oven heat to 230°C, 450°F, Gas 8.
In a bowl, mix the ground coriander and the ground cinnamon with the 3 tablespoons of extra-virgin olive oil. Add the onion wedges and the cubed sweet potato to the bowl and toss them in the extra-virgin olive oil mixture. Season with salt and freshly ground black pepper and spread them out on a baking tray. Put the tray in the preheated oven and roast the onions and sweet potatoes for 20-25 minutes, tossing them halfway through, until they're golden and slightly caramelised.
Next, make the vinaigrette. In a bowl, whisk together the lime juice and lime zest, the extra-virgin olive oil, the toasted sesame oil, the soy sauce, the crushed garlic, the finely chopped chilli, if you are using it, the spring onions or chives, whichever you're using, the chopped fresh basil or chopped fresh coriander, whichever you're using, and the sugar. Season with salt and freshly ground black pepper.
To serve, put the toasted seeds, the cooled cooked quinoa, and the roasted onion pieces and roasted sweet potato cubes in a bowl. Drizzle with the vinaigrette and toss well. Taste and add more salt and freshly ground black pepper if necessary, then serve at room temperature.