Quinoa with leek and pumpkin
Serves: 1
Time to make: 40 mins
Total cost: $6.70
(at time of publication)
Ingredients
- 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
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)
Kilojoules 2430kJ
Calories 581cal
Protein 19g
Total fat 28g
–Saturated fat 5g
Carbohydrates 55g
–Sugars 23g
Dietary fibre 14g
Sodium 20mg
Calcium 280mg
Iron 10.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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