Full of superfoods and completely vegan - this is a great recipe that tastes amazing and makes you feel good!
2kg pumpkin, peeled, seeded, cut into 1.5cm cubes
Olive oil for cooking Pumpkin
1/2 cup olive oil
3 onion, finely chopped
8 garlic cloves, crushed
1 tablespoon finely grated ginger
1 tablespoon ground coriander
1/2 tablespoon turmeric
2 cup quinoa, rinsed, drained
1 bunch trimmed kale leaves, shredded
1 cup pepitas
Salt, to season
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.
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.
Add quinoa and 1 litre water or vegetable stock, 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 salt and freshly ground black pepper.