Coconut & Lime Quinoa with Roast Pumpkin & Seeds
Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 2 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
2
- 1/4 pumpkin
- 1 cup woolworths macro tri colour quinoa
- 1/2 lime
- 1/4 cup mixed pumpkin and sunflower seeds
- 1/4 cup salad leaves
- 1teaspoons salt (to taste)
- 1/2teaspoons smoked paprika
- 1teaspoons chilli flakes
- 1 can Lite coconut milk
- 1 cube Massel veggie stock
Description
Try this flavourful dinner idea featuring roast pumpkin and coconut-lime quinoa all topped with spiced and roasted pumpkin seeds.
Instruction tip
Note: This is a customer recipe created by a bunch member. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.
Method
Step 1 of 4
Preheat your oven to 170 degrees (fan forced). Cut the quarter of a pumpkin into quarters, leaving the skin on. Using olive oil, put the cut pumpkin in a roasting pan and roast for approximately 35-40 mins, depending on how large you cut the pieces.
Step 2 of 4
Place the coconut milk and quinoa in a saucepan and bring to the boil, then simmer gently. Add the stock cube. Keep stirring until the quinoa has absorbed all the coconut milk, then squeeze one quarter of the lime in.
Step 3 of 4
With a teaspoon of olive oil, spread the seeds out on a roasting pan and toast for 5 mins or until golden. Garnish with salt, paprika and chilli flakes.
Step 4 of 4
Plate up the quinoa with the pumpkin on top. Garnish with salt, a squeeze of lime and the toasted seeds. Sprinkle with salad leaves to add some greens. Enjoy!
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.