300 g pumpkin, seeded, peeled
¾ cup white quinoa
1½ cups vegetable stock
8 red winter kale leaves
2 Tbsp extra virgin olive oil
1 red onion, finely diced
2 cloves garlic, crushed
Sea-salt flakes and freshly ground black pepper, to season
¼ cup pine nuts, toasted
2 Tbsp currants
250 g punnet cherry tomatoes, halved
1 Tbsp balsamic vinegar
Extra 2 Tbsp extra virgin olive oil
¼ cup basil leaves
1 loaf crusty bread to serve
- Preheat oven to 200°C. Line an oven tray with baking paper. Dice pumpkin and arrange in a single layer on prepared tray. Cook for 15 minutes or until just tender.
- Meanwhile, put quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid. Reduce heat to low and simmer for 12 minutes or until liquid is absorbed and quinoa is tender. Transfer to a heatproof bowl and set aside.
- Remove kale leaves from stem and roughly chop. Put oil in a large frying pan over a medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Stir in kale and cook, stirring occasionally, for a further 2 minutes or until kale is just softened. Season with salt and pepper.
- Add kale mixture to quinoa with pine nuts, currants, tomato, vinegar and extra oil. Toss to combine, then spoon onto a serving platter and top with basil. Serve with crusty bread on the side.