Ingredients

  • 800g pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp finely grated ginger
  • 1 teaspoon ground coriander
  • 1/2 tsp turmeric
  • 190g (1 cup) quinoa, rinsed, drained
  • 100g trimmed kale leaves, shredded
  • 40g (1/4 cup) pepitas

Method

  1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.

  2. Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

  3. Add quinoa and 500ml (2 cups) water or use stock for a heartier version, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.

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