Serves 2-4
Time: 40 minutes

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Quinoa Ingredients

1 cup dry quinoa

1 ½ cups water

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon black pepper

½ teaspoon salt
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Roast Pumpkin Stir Fry Ingredients

½ large pumpkin

3 tablespoons olive oil

1 zucchini sliced

1 carrot sliced

A large handful of spinach or beetroot leaves

2 tablespoons Niulife Original Cocomino

1/3 cup feta for serving

1/3 cup walnuts

1 tablespoon maple syrup

Handful fresh coriander leaves
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METHOD

1.  Preheat oven to 180°C.

2.  Wash pumpkin and cut into medium sized cubes. Place pumpkin into a bowl with olive oil, salt

and pepper. Mix to coat and then empty onto baking tray. Bake for 30 - 40 mins until pumpkin is

tender.

3.  Meanwhile, measure the quinoa and empty into a small saucepan. Wash properly under cold

water to ensure that any saponins have been removed – vital otherwise your quinoa will be

bitter.

4.  Combine this with 1 1/2 cups water and place over medium heat. Add the cumin, coriander, salt

and pepper to the pot and bring to the boil.

5.  Once boiling, reduce the heat to very low and place on a lid. Cook for 15 minutes or until all the

water has absorbed then turn off the heat. Rest until serving.

6.  To make the walnuts simply combine the walnuts and maple syrup with a pinch of salt and place

on a lined roasting tray and pop into the oven for 5 minutes.

7.  When the pumpkin has been cooking for 30 mins, place the remainder of the veggies (except

spinach) into the roasting tray and roast for 10 minutes. Empty vegetables into a bowl with the

spinach and add the cocominos, mix to combine and coat.

8.  To serve, portion the quinoa between plates, top with vegetables, maple walnuts, feta, coriander

and extra cocominos. Enjoy!