ROASTED PUMPKIN WITH QUINOA AND FRESH HERBS

Roasted pumpkin with quinoa, lemon, and fresh herbs. A hearty, healthy, and colorful vegetarian dish perfect as a main or side.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Calories: 310

1 medium pumpkin (unpeeled but cut in half lengthways, deseeded and cut into thick half-moons or wedges)
2 red onions, cut into 3cm wide wedges
3 tbsp olive oil, plus extra to drizzle
10 g sage leaves
100 g 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

Preheat the oven to 220°C fan.
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.
Meanwhile, cook the quinoa (if uncooked): fill a pot halfway with water, bring to a boil, and add the quinoa. Simmer over medium heat for 20 minutes until tender. Drain and let cool slightly.
Transfer the quinoa to a large bowl and mix with the lemon zest and juice, garlic, herbs, the remaining 1 tbsp olive oil, and ¼ tsp salt.
Add the pumpkin and onion to the quinoa and stir gently. Transfer to a serving bowl, drizzle with oil and serve.

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.