This hearty vegan pilaf combines sweet pumpkin, crunchy pepitas and healthy kale with spice-filled quinoa.
- 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
- SAXA Pink Himalayan Sa
lt Flakes, to season
- Energy: 1560kJ
- Fat saturated: 2.50g
- Fat Total: 14.00g
- Carbohydrate sugars: 10.00g
- Carbohydrate Total: 50.00g
- Dietary Fibre: 8.50g
- Cholesterol –
- Sodium – 35.00mg
All nutrition values are per serve.
Step1: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.
Step2: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.
Step3: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 salt and freshly ground black pepper.
Note: This pilaf is gluten free.