Ingredients
• 300g pumpkin, seeded, peeled
• 3⁄4 cup white quinoa
• 11⁄2 cups vegetable stock
• 8 red winter kale leaves
• 2 Tbsp extra virgin olive oil
• 1 red onion, finely diced
• 2 cloves garlic, crushed
• Sea-salt flakes and freshly ground black pepper, to season
• 1⁄4 cup pine nuts, toasted
• 2 Tbsp currants
• 250g punnet cherry tomatoes, halved
• 1 Tbsp balsamic vinegar
• Extra 2 Tbsp extra virgin olive oil
• 1⁄4 cup basil leaves
• Crusty bread, to serve
Method
-
Preheat oven to 200°C. Line an oven tray with baking paper. Dice pumpkin and arrange in a single layer on prepared tray. Cook for 15 minutes or until just tender.
-
Meanwhile, put quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid. Reduce heat to low and simmer for 12 minutes or until liquid is absorbed and quinoa is tender. Transfer to a heatproof bowl and set aside.
-
Remove kale leaves from stem and roughly chop. Put oil in a large frying pan over a medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Stir in kale and cook, stirring occasionally, for a further 2 minutes or until kale is just softened. Season with salt and pepper.
-
Add kale mixture to quinoa with pine nuts, currants, tomato, vinegar and extra oil. Toss to combine, then spoon onto a serving platter and top with basil. Serve with crusty bread on the side.