Quinoa with leek and pumpkin

Author: Alice Brodie

Photographer: Devin Hart

Serves: 1

Time to make: 40 mins

Ingredients

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1 tablespoon olive oil
⅔ cup diced pumpkin
1 medium leek, washed, trimmed, cut in 1cm slices
1 small onion, finely sliced
2 sprigs of thyme, leaves only
1 clove garlic, crushed or finely chopped
¼ cup quinoa
freshly ground black pepper
squeeze of lemon juice
¼ cup roughly chopped Italian parsley
2 tablespoons pine nuts, lightly toasted

Instructions

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1 Heat oil in a large non-stick pan. Add pumpkin, leek, onion, thyme and garlic. Cover pan and allow to sweat for 25-30 minutes, stirring occasionally, until tender.

2 Meanwhile, rinse quinoa in cold water until water runs clear. Place quinoa in a pot, cover well with cold water and bring to the boil. Reduce heat and allow to simmer for 10 minutes, or until quinoa is tender and the long white kernels are coming away from the brown seeds. Drain and leave to steam in pot while vegetable finish cooking.

5 When vegetables are ready, add cooked quinoa and stir well to combine. Season with pepper and add lemon juice, parsley and toasted pine nuts. Stir again and serve.

Nutrition Info (per serve)

Calories 581 cal

Kilojoules 2430 kJ

Protein 19 g

Total fat 28 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 23 g

Dietary fibre 14 g

Sodium 20 mg

Calcium 280 mg

Iron 10.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.