Does anyone else get excited to see pumpkins in the supermarket?! Definitely one of the cosiest Autumn vegetables, I love having pumpkins in the kitchen ready to turn into something delicious
Does anyone else get excited to see pumpkins in the supermarket?! Definitely one of the cosiest Autumn vegetables, I love having pumpkins in the kitchen ready to turn into something deliciousThis quinoa is packed with different textures and flavours that come together to make a super delicious lunch or dinner, perfect to enjoy in the cooler weather. Sometimes quinoa gets a bad reputation for being bland or boring (I personally love it) but it is actually a great carrier of flavours, so mixing it up in a salad like this is a great way to eat it.
You can make a batch of this up and separate it out into containers ready for lunches during the week. It is a good source of protein so will help to keep you feeling full. It is a great vegetarian option and can easily be made vegan with the removal of the feta – just be sure to top with the lemon juice for an added kick at the end.
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Does anyone else get excited to see pumpkins in the supermarket?! Definitely one of the cosiest Autumn vegetables, I love having …
Ingredients
- 500 grams Diced Pumpkin or butternut squash
- 1 Red Onion cut into chunks
- 4 Garlic Cloves bashed - Optional
- 1-2 teaspoons Fresh Rosemary finely chopped
- 1 pinch Sea Salt & Black Pepper
- 1/2 Tablespoon Oil of choice I used olive oil
- 180 grams Quinoa rinsed
- 400 ml Vegetable Stock I used organic reduced salt bouillon
- 60 grams Salad Leaves I used rocket and spinach
- 50 grams Feta Cheese
- 4 Tablespoons Dried Cranberries no added refined sugar
- 4 Tablespoons Pecans broken up
- 1 Tablespoon Olive oil or to taste
- 1 fresh Lemon Wedge to serve
Instructions
- Preheat the oven to 180*C.
- Place the diced pumpkin, red onion and garlic (if using) onto a baking tray and toss together well with the rosemary, salt, pepper and oil.
- Place into the oven and cook roast for 20 minute.
- Whilst the pumpkin is roasting, place the quinoa into a saucepan with the stock and bring to the boil.
- Cover the saucepan and turn the heat to low. Cook the quinoa for 10-12 minutes or until all the liquid has been absorbed.
- Once the quinoa is cooked, set it aside.
- After the pumpkin has roasted for 20 minutes, remove it from the oven and toss.
- Place the pumpkin back into the oven for a further 15-20 minutes or until slightly charred.
- Once charred, remove the garlic and combine the pumpkin and onions with the quinoa and toss to combine.
- When you are ready to serve the quinoa, toss together with the salad leaves, feta cheese, cranberries and pecans and drizzle with olive oil and lemon juice if desired.
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