Warm Spiced Pumpkin Goodness Bowl with Apple, Quinoa, Pepitas & Dijon Vinaigrette

Roast Pumpkin:

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.

Cook Quinoa:

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 or until all liquid has been absorbed and quinoa is tender and fluffy.

Prepare Remaining Ingredients:

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

Dry Toast Walnuts:

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

Make Vinaigrette:

In a small bowl (or jug) combine Dijon mustard, apple cider vinegar and 2-3 Tbsp olive oil. Mix well. See tip.

You Plate It:

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