I originally saw this recipe in the Sunday Mail’s, Body and Soul lift out. It caught my eye immediately as I love finding new recipes for the super “Queen of Greens” “Kale. I made this for dinner and really enjoyed the flavours plus the great health benefits so I wanted to share this recipe with you.
On further research I discovered this recipe is originally from Australian nutritionist Chrissy Freer food writer, editor and stylist who is also the author of recipe book “Supergrains Eat Your Way to Great Health”.
Now I am not a huge advocate of a diet high in grains however quinoa is not actually a true grain even though a lot of people refer to it as a grain but quinoa is actuallya seed, the seed of the Chenopodium or Goosefoot plant. It is often substituted as a grain due to its cooking characteristics being similar to rice or couscous. Quinoa is gluten free and very high in protein, it contains an almost perfect balance of all eight essential amino acids. Always rinse your quinoa well prior to cooking to release the bitter coating called saponin.
For another great dish using quinoa and kale click HERE for my “Beetroot Infused Quinoa & Kale Salad”
Pilaf is a Middle Eastern and Indian dish commonly made with rice or wheat grains so using quinoa is a great alternative. The original recipe by Chrissy Freer calls for olive oil however I do not cook with olive oil as it has a low smoke point so I have substituted it with coconut oil. I also seasoned it with parsley and lemon juice prior to serving.
Ingredients choose organic where possible
500g pumpkin cut into cubes
Extra Virgin Cold Pressed Coconut Oil
1 onion chopped
2 cloves of garlic crushed
1 tsp grated fresh ginger
1 tsp grated fresh turmeric
1 tsp ground coriander powder
1 cup quinoa rinsed
2 cups of filtered water
1 cup kale rinsed and roughly ripped off the stems
¼ cup pepita/pumpkin seeds
handful of parsley
Freshly squeezed lemon juice
1. Coat pumpkin pieces with coconut oil and bake in a pre-heated oven at 180° for approx. 30 mins
2. In a large ceramic pan over a moderate heat sauté the onion until soft
3. Add garlic, ginger, turmeric & coriander to the pan stirring for a minute
4. Pour water and quinoa into the pan with spices and bring to the boil, reduce to a simmer & cover for approx. 15 mins. or until water has evaporated
5. Stir through kale until it has just wilted
6. Add roasted pumpkin and seeds to quinoa and gently fold through
7. Season with chopped parsley and drizzle with fresh lemon juice prior to serving