Kale, Quinoa And Roasted Pumpkin Pilaf

This hearty vegan pilaf combines sweet pumpkin, crunchy pepitas and healthy kale with spice-filled quinoa.

The ingredient of Kale Quinoa And Roasted Pumpkin Pilaf

• 800g pumpkin peeled seeded 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 ground turmeric
• 190g 1 cup quinoa rinsed drained
• 100g coles chopped kale
• 40g 1 4 cup pepitas
• salt to season

The Instruction of kale quinoa and roasted pumpkin pilaf

• preheat oven to 200u00b0c or 180u00b0c fan forced line a large baking tray with baking paper place the pumpkin on prepared tray spray with olive oil roast for 30 40 minutes or until golden and tender
• meanwhile heat the oil in a large saucepan over a medium heat cook onion stirring occasionally for 5 minutes or until softened add the garlic ginger coriander and turmeric cook stirring for 1 minute
• add quinoa and 500ml 2 cups water 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 kale until just wilted then gently stir through the roasted pumpkin pepitas and season with salt and freshly ground black pepper

Nutritions of Kale Quinoa And Roasted Pumpkin Pilaf

fatContent: 372 84 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 5 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: n a

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