Kale, Quinoa and Roasted Pumpkin PilafSource: Sunday Telegraph, circa 2014
Added by Francine

This recipe is easy and tasty.

Serves 4. 14g protein per serve


  • 800g pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 1 tsp finely grated ginger
  • Olive oil spray
  • 1 tsp ground coriander
  • 1 tbs olive oil
  • ½ tsp turmeric
  • 1 onion, finely chopped
  • 1 cup quinoa, rinsed, drained
  • 2 garlic cloves, crushed
  • ¼ cup pepitas
  • 100g trimmed kale leaves, shredded


  • Preheat the oven to 180oC.
  • Line a large baking tray with baking paper.
    Place the pumpkin on the prepared tray, spray with olive oil and roast for 30-40 minutes or until golden and tender.
  • Meanwhile, heat the oil in a large saucepan over medium heat.
  • Cook the onion, stirring occasionally for 5 minutes or until softened.
  • Add the garlic, ginger, coriander and turmeric and cook, stirring, for 1 minute.
  • Add the quinoa and 2 cups of water and bring to the boil.
  • Reduce heat to low, cover and simmer for 12-15 minutes, or until the water has evaporated and the quinoa is al dente.
  • Stir through the kale until just wilted, then gently stir through the roasted pumpkin and pepitas. Season with sea salt and freshly ground black pepper to serve.