Servings: 6   |   Time: 1 hour and 30 minutes

INGREDIENTS

• 1 medium pumpkin, unpeeled but cut in half lengthways, deseeded and cut into lem thick half-moons or wedges (950 g)
• 2 red onions, cut into 3cm wide wedges (320 g)
• 3 tbsp olive oil, plus extra to drizzle
• 10 g sage leaves
• 100 g Puy Quinoa (or 235 g if starting with ready-cooked)
• 1 large lemon, finely grate the zest to get 1½ tsp and then juice to get 2 tbsp
• 1 garlic clove, crushed
• 5 g parsley leaves, roughly chopped
• 5 g chives, roughly chopped
• 10 g dill leaves, roughly chopped
• salt and black pepper

COOKING INSTRUCTIONS

STEP 1 | Preheat the oven to 220°C fan.

STEP 2 | Place the pumpkin and onions in a large bowl with 2 tablespoons of oil, the sage leaves, ¾ teaspoon of salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking tray. Roast for 25-30 minutes, until cooked and golden-brown. Remove from the oven and set aside to cool for 10 minutes.

STEP 3 | While the pumpkin is in the oven, fill a medium saucepan half-full of water (if starting with dried quinoa rather than ready-cooked) and place on a high heat. Once boiling, add the quinoa, reduce the heat to medium and simmer for 20 minutes, until cooked. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs, remaining I tablespoon of oil and ¼ teaspoon of salt.

STEP 4 | Add the pumpkin and onion to the quinoa and stir gently. Transfer to a serving bowl, drizzle with oil and serve.

Tips: If you start with ready-cooked Quinoa, then skip the stage where they get simmered and just add them straight to the bowl with the lemon, garlic, herbs and so forth.

NUTRITIONAL BREAKDOWN (100 g)

Calories: 77.9 kcal

Protein: 1.9 g

Carbohydrates: 11.3 g

Sugars: 2.7 g

Fat: 3.3 g