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500 g Butternut pumpkin, peeled and cut into 2.5cm cubes…
1 tbs extra virgin olive oil
2 tsp Moroccan seasoning
3/4 cup quinoa, rinsed and drained
2 tbs lemon juice
2 tsp finely grated lemon rind
1/2 cup fresh coriander leaves
Preheat oven to 220C/200C fan forced. Place pumpkin, oil, seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20-25mins or until golden and tender.
Meanwhile place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10-12 mins or until liquid is absorbed.