1 large or 2 small butternut pumpkins
1 spring onion
2 red capsicum
Ceres organics super grain quinoa mix 200gm
Lifeforce raw pinenuts 100gm
Olive oil, salt & pepper to taste
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.
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Written in blog style to keep it interesting!