Kale, Quinoa and Roasted Pumpkin Pilaf


Kale, Quinoa and Roasted Pumpkin Pilaf

Kale, Quinoa and Roasted Pumpkin Pilaf

from taste.com.au


800g pumpkin, peeled, seeded, cut into 1.5cm cubes

Spray olive oil

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon finely grated ginger

1 teaspoon ground coriander

1/2 teaspoon turmeric

190g (1 cup) quinoa, rinsed, drained

100g trimmed kale leaves, shredded

40g (1/4 cup) pepitas


Step 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.

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

Step 3- Add quinoa and 500ml (2 cups) water, 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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