4 portions
1. Preheat the oven to 180 C or 375ºF and roast the pumpkin for 15 minutes so it gets soft enough to cut into small pieces.
2. Cook the red quinoa, using a 1:2 ratio of 1 cup red quinoa to 2 cups water, in 15-20 minutes.
3. Take the pumpkin out of the oven and cut in small pieces. In a roasting pan add the pumpkin, cranberries, onion and garlic.
4. Drizzle with a dash of olive oil, to coat. Add 1 tablespoon of honey and 1 tablespoon of cinnamon.
5. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together.
6. Roast in the top half of the oven until the pumpkin is tender, about 15 to 20 minutes.
7. Meanwhile, heat a skillet and lightly toast the pecans.
8. Serve the cooked quinoa and the roasted pumpkin mixture on a warm plate. Add in the toasted pecans, chopped parsley.
9. Taste test and adjust seasoning. Drizzle with some extra virgin olive oil and toss to coat. Serve warm.
Enjoy!
Back to overview