Ingredients:

1 large or 2 small butternut pumpkins

1 spring onion

2 red capsicum

1 lime

Ceres organics super grain quinoa mix 200gm

Lifeforce raw pinenuts 100gm

Olive oil, salt & pepper to taste

Method: 

Cut pumpkin in half lengthways, (& in half crossways if large) remove seeds, drizzle with olive oil & roast at 190C for 45 minutes.  

Cut capsicum into 4 pieces each & roast for the last 10 minutes with the pumpkin, then remove skins & chop roughly.

Cook the quinoa, then mix through chopped spring onion, capsicum, lime juice, pinenuts & salt & pepper. 

Place the quinoa mix into & on the pumpkin & serve! Excellent with beans & sweetcorn. 

Serves 4

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