Kale, Quinoa and Roasted Pumpkin Pilaf
Serves 4 Prep 15 mins Cooking 30 mins
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Olive oil spray
1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated ginger
1 tsp ground coriander
1/2 tsp ground turmeric
1 cup quinoa, rinsed, drained
100g trimmed kale leaves, shredded
1/4 cup pepitas
Preheat the oven to 180°. Line a large baking tray with baking paper. Place the pumpkin on the prepared tray, spray with olive oil and roast for 30-40 minutes or until golden and tender. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric and cook, stirring, for a minute.
Add the quinoa and 2 cups of water and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until the water has evaporated and the quinoa is al dente. Stir through the kale until just wilted, then gently stir through the roasted pumpkin and pepitas, and season with sea salt and freshly ground black pepper to serve.