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Kale, quinoa and roasted pumpkin pilaf
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vibrant vegan pilaf with pumpkin, pepitas, kale, and spiced quinoa.
Ingredients:
  • 800g pumpkin, peeled, seeded, cut into 1.5cm cubes
  • Spray olive oil
  • 1 onion, finely chopped
  • 1 tsp finely grated ginger
  • 1/2 tsp ground turmeric
  • 190g (1 cup) quinoa, rinsed, drained
  • 100g Chopped Kale
  • 40g (1/4 cup) pepitas
  • Salt, to season
Instructions:
  • Preheat the oven to 200°C (180°C fan forced) and line a large baking tray with baking paper. Place the pumpkin on the tray and lightly coat with olive oil spray. Roast for 30-40 minutes until golden and tender.
  • Heat oil in a large saucepan over medium heat. Cook onion until softened, about 5 minutes, stirring occasionally. Stir in garlic, ginger, coriander, and turmeric, and cook for 1 minute.
  • Combine quinoa and 500ml (2 cups) water in a pot and bring to a boil. Lower the heat, cover, and simmer for 12-15 minutes until the water evaporates and the quinoa is al dente. Add kale and stir until just wilted, then gently mix in roasted pumpkin, pepitas, and season with salt and freshly ground black pepper.

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