Kale Quinoa and Pumpkin Pilaf


1. Preheat oven to 200ºC or 180ºC for fan oven. Line a large baking tray with baking paper. Place the pumpkin on the tray and spray with olive oil. Roast for 30—40 minutes or until golden and tender.

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

3. Add quinoa and 500ml of water and 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 the kale until just wilted, then gently stir through the roasted pumpkin, pumpkin seeds and season with salt and freshly ground black pepper.

Serves 4


• 800g pumpkin peeled, seeded and cut into 1.5cm cubes
• Spray olive oil
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp finely grated ginger
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 190g quinoa, rinsed and drained
• 100g trimmed Loose & Lively
Green K
ale, shredded
• 40g pumpkin seeds