Spicy Nutmeg Roasted Pumpkin and Quinoa Salad
1 kg Pumpkin, cut into bite sized pieces
2 Teaspoon Ground Nutmeg
1.5 Teaspoon Chilli Flakes
1 Tablespoon Honey
2 Tablespoon Olive Oil
1 Cup Quinoa
2 Cinnamon Quills
3-4 Kale Leaves, chopped
2 Radish, finely sliced
2 spring Onions, finely sliced
Micro greens of your choice, we used baby coriander
½ Cup Pecans, crushed
Sea Salt + Pepper
Pre-heat oven to 180c. Remove the skin of the pumpkin and chop into bite sized pieces, and place on an oven tray. Scatter over the nutmeg, chilli flakes and olive oil and massage together so that the pumpkin is well covered in the spice mix.
Place in the oven and roast for approximately 40 minutes, or until the pumpkin is golden.
Add the quinoa and cinnamon quills to a pot of boiling water, and then simmer for 20-25 minutes until cooked through. Drain the excess water and remove the cinnamon quills. Set aside to cool.
Chop the kale leaves, radish and spring onions and add to a large mixing bowl. Add the cooked pumpkin and quinoa to the salad mix, season well and fold to combine. Scatter over the crushed pecans and a handful of micro greens and serve.
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