Quinoa, pronounced “keen-wah” a fantastic superfood that has been around for centuries. Originally grown in high altitude areas of South America. This little grain can be dressed up or dressed down depending on whats in the fridge. A fantastic superfood that is high in protein, amino acids and low in carbs.
Roasted Pumpkin, Feta and spinach are a match made in heaven. This recipe is sure one to tantalise the taste buds and a fantastic light lunch which will keep your energy levels up until supper or a great side to fish or any meats. Super easy to make.
1 Cup of Quinoa
2 Cups Cold Water
Large handful of spinach, roughly chopped
Large handful of feta, roughly chopped (take out if vegan)
1/4 Pumpkin, small slices
1 Lemon, squeezed
Dash of Olive Oil
Pinch of Sea Salt
Grind of Pepper
Small handful Parsley, roughly chopped
1. Turn oven to 180c, get a large saucepan add quinoa and water and soak for 15 minutes. Once soaked add a pinch of salt, pop on hob and boil until water has been fully absorbed into quinoa, place to one side.
2. Place pumpkin on shallow tray with greaseproof paper. Sprinkle with salt, pepper and a dash of olive oil. Put in oven for 20-25 minutes until pumpkin is soft to touch.
3. In large bowl mix quinoa, feta, spinach, pinch of salt and pepper, lemon juice and olive oil and season to taste.
4. Cut up the pumpkin into bite size bits, and sprinkle into quinoa, its really soft so don’t mush up too much. Finish off with a small sprinkling of parsley and lemon juice.