Autumn Harvest Quinoa Bowl, Maple Dijon Vinaigrette with Apple, Walnuts and Kale

Preheat oven to 200°C. Cut pumpkin into 2 cm pieces. Drizzle pumpkin with olive oil, toss with cumin & smoked paprika to coat and season with salt and pepper. Place pumpkin on a lined baking tray and roast in the oven for 20-25 minutes, until tender.

Tip! Peeling the pumpkin is optional.

Meanwhile, place quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is tender and fluffy.

Remove stems from kale and roughly chop leaves (discard stems). Finely chop chives. Cut apple in half, remove and discard seeds then thinly slice.

Add walnuts and pepitas to a dry pan over medium heat. Toast, tossing, 3-4 minutes or until lightly golden. Remove from heat.

Tip! Be careful not to burn the walnuts - set a timer.

In a small bowl (or jug) combine Dijon mustard, apple cider vinegar, maple syrup and 2-3 Tbsp olive oil. Mix well. See tip.Add half of the dressing to the kale and massage it into the leaves for a minute or two. The result will be tender, flavourful leaves no one can resist.

Tip! Use extra virgin olive oil if you have it. If you have a clean, empty jar - chuck all of the ingredients in there and give it a good shake.

Add chives (reserving some for garnish) and cranberries to the cooked quinoa, mix through and adjust seasoning as necessary. Divide kale and quinoa between bowls and top with roasted pumpkin, sliced apple and toasted walnuts and pepitas. Drizzle vinaigrette over the top and garnish with any remaining chives. Enjoy!

Preheat oven to 200°C. Cut pumpkin into 2 cm pieces. Drizzle pumpkin with olive oil, toss with cumin & smoked paprika to coat and season with salt and pepper. Place pumpkin on a lined baking tray and roast in the oven for 20-25 minutes, until tender.

Tip! Peeling the pumpkin is optional.

Meanwhile, place quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is tender and fluffy.

Remove stems from kale and roughly chop leaves (discard stems). Finely chop chives. Cut apple in half, remove and discard seeds then thinly slice.

Add walnuts and pepitas to a dry pan over medium heat. Toast, tossing, 3-4 minutes or until lightly golden. Remove from heat.

Tip! Be careful not to burn the walnuts - set a timer.

In a small bowl (or jug) combine Dijon mustard, apple cider vinegar, maple syrup and 2-3 Tbsp olive oil. Mix well. See tip.Add half of the dressing to the kale and massage it into the leaves for a minute or two. The result will be tender, flavourful leaves no one can resist.

Tip! Use extra virgin olive oil if you have it. If you have a clean, empty jar - chuck all of the ingredients in there and give it a good shake.

Add chives (reserving some for garnish) and cranberries to the cooked quinoa, mix through and adjust seasoning as necessary. Divide kale and quinoa between bowls and top with roasted pumpkin, sliced apple and toasted walnuts and pepitas. Drizzle vinaigrette over the top and garnish with any remaining chives. Enjoy!