I’m not sure if you’ve noticed, but pumpkins are in season. I’ve had pumpkins in my puddings, risottos, pastas and salads. I’m almost over it.
- 1/2 cup quinoa
- 3-4 spring onions, finely chopped
- 2 cloves of garlic, finely chopped
- 2-3 sprigs of fresh cilantro, finely chopped
- 1 lime, quartered
- 1-2 stalks of kale, roughly chopped
- 1-2 cups stock (veg or chicken works best)
- 1/2 cup water
- chili powder
- Prepare your pumpkin seeds first, so you can wash your quinoa while they cook. Quinoa can be quite bitter because of the coating on the outside of the seeds, so be sure to give it a good wash. I use a metal strainer and really push the seeds into the metal to help release that bitter outer coating.
- Put 1/2 cup of water into a small sauce pan and get it to a raging boil. Then add your quinoa. As the water evaporates, gradually start adding in the stock.
- Start prepping your veg. As the quinoa cooks, you can add in a little bit of garlic and kale each time you add the stock. The flavours of the garlic will mix with the quinoa, while the stock will cook the kale and take away its bitterness.
- Test the quinoa – you don’t want it to be al dente. When it is soft enough, pull it off the heat and mix in the cilantro, spring onions. Squeeze the juice out of the limes and mix well. This produces a light and tangy flavour for the quinoa.
- Season with some pepper (and I like to add a little chili pepper) and then serve with a wedge of lime and chili pumpkin seeds on top. This is great as a side dish, or as a main meal.