Full ingredients list:
1 teaspoon olive oil
175g pumpkin, peeled, diced
1 small leek, sliced
1/2 small onion, finely sliced
2 fresh thyme sprigs, leaves only
1 garlic clove, crushed
2 tablespoons pine nuts, toasted
squeeze of lemon juice
1/4 cup chopped fresh flat-leaf parsley
Nutritional information (per serve)
Instructions and steps:
Step 1Heat the olive oil in a large non-stick frying pan (one with a lid). Add the pumpkin, leek, onion, thyme and garlic; cook, stirring, for 2–3 minutes. Cover the pan and allow the veg to sweat for 10 minutes, stirring occasionally.
Step 2Remove the lid and add the quinoa with 125ml water. Bring to the boil, replace the lid and reduce heat to low. Simmer for 12–15 minutes. Remove lid and continue to simmer until all the liquid has been absorbed.
Step 3Stir pine nuts, lemon juice and parsley into the quinoa mixture. Season with cracked black pepper and serve.
About this recipe
First published: August 2017