Servings: 3 doses
ingredients

- 530g pumpkin
- 1 tablespoon of olive oil
- 3/4 cup of quinoa
- 1 cup chickpeas (cooked)
- 2 cups of spinach
- 1/2 cup pecan nuts
- 1/3 cup of golden sultanas
- Salt and black pepper to taste
Preparation
- Preheat the oven to 190ºC.
- Cut the pumpkin into cubes. Place the pumpkin on an oven tray with a drizzle of olive oil, salt and black pepper to taste. Bake for around 30 minutes.
- Meanwhile, place 3/4 cup of white quinoa in a pan with 1 + 1/2 cup of hot water. Season with a pinch of salt, cover the pan and let it cook over low heat for about 10 minutes.
- Add chickpeas, spinach, coarsely chopped walnuts and sultanas to the quinoa. Add the roasted pumpkin cubes.
- Season with a pinch of ground black pepper and mix well. It’s ready to serve!