Honey and Seed Roasted Pumpkin Quinoa



300 grams butternut pumpkin
60 grams spinach
50 grams Feta cheese
2 tbsp seed mix
1 zucchini
1 eschalot
0.75 cup organic quinoa
0.5 red capsicum
1 tsp white wine vinegar*
1 tsp honey*
extra virgin olive oil*
salt & pepper*

*pantry item


1.Combine pumpkin and zucchini with honey and olive oil. Season with salt and pepper. Place in a single layer on an oven tray lined with baking paper. Cook in the oven for about 20 minutes, or until browned and tender. Sprinkle over seed mix in last 5 minutes of cooking.
2. Rinse the quinoa, add to a saucepan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 12-14 minutes, or until tender and the liquid is absorbed. Transfer to a large bowl to cool slightly.
3. Add spinach, capsicum, onion and feta to quinoa. Drizzle with vinegar and olive oil. Season with salt and pepper. Toss to combine.
4. Serve spinach mixture topped with pumpkin.

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