Pumpkin and Quinoa Pilaf

1 pie pumpkin (or other sweet winter squash) peeled, seeded and diced (medium dice)

1 bunch of kale – stems removed and rough chopped

1 onion, finely chopped

2 garlic cloves, crushed

2 Tbsp olive oil

1 tsp finely grated ginger

1 tsp ground coriander

1/2 tsp turmeric 

1 cup quinoa, rinsed, drained

2 cups water or vegetable stock

Salt and pepper to taste

Preheat oven to 400˚F.

Line a large baking tray with baking paper. Toss diced pumpkin in 1 Tbsp olive oil and season with salt and pepper. Bake until golden and tender, 30-40 minutes.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

Add quinoa and 2 cups water or stock and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir in the chopped kale until just wilted, then gently fold in the roasted pumpkin and season with salt and freshly ground black pepper.