I choose to use organic ingredients wherever possible
Dash of extra virgin olive or grapeseed oil
¼ butternut pumpkin roughly quartered
1 cup white quinoa
1 cup silverbeet, chopped
¾ cup cabbage, chopped
⅓ cup almonds
½ cup green peas
1 zucchini, peeled into long strips
1 brown onion, finely diced
1 tablespoon fresh ginger, grated
1 teaspoon coriander seeds, ground
1 teaspoon turmeric, ground
Preheat the oven to 200 C
Fill a saucepan with water and bring the pumpkin to the boil until soft.
Whilst pumpkin is cooking rinse quinoa, and leave to drain. Wash all vegetables and prepare for cooking.
Remove the pumpkin from the saucepan, put half the oil in an oven proof dish, add pumpkin and put in the oven cooking until golden.
Cook quinoa as per packet instructions.
Heat remaining oil in a pan on low heat, and add onion, ginger, turmeric and coriander seed. Stir gently until soft.
Add remaining ingredients and stir continuously for 3 – 4 minutes.
Take quinoa off the heat.
Remove pumpkin from oven, mix with other ingredients.
Serve and feast!