Quinoa with leek and pumpkin
Reviewed by our expert panelServes: 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)
-
Calories 581cal
-
Kilojoules 2430kJ
-
Protein 19g
-
Total fat 28g
-
–Saturated fat 5g
-
Carbohydrates 55g
-
–Sugars 23g
-
Dietary fibre 14g
-
Sodium 20mg
-
Calcium 280mg
-
Iron 10.5mg
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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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