15 November 2014

Quinoa, Pumpkin & Roasted Tomato. 
50g quinoa
20g giant whole grain couscous
120g pumpkin, cut into chunks
12 plum tomatoes
2tbsp grated carrot
1tbsp pine nuts
basil leaves
260ml water
salt & pepper
Cut your pumpkin into rough chunks and place on a baking tray, you can season it with lemon pepper or a seasoning of your choice and place in a preheated oven of 180C for about 20-25mins, the pumpkin should be browned and soft when removed. It may need less or more time, depending on the type of pumpkin used.
Place the tomatoes on a separate baking dish, drizzle a little oil on and baked for 15mins, then set a side with the pumpkin to cool.
Whilst the tomatoes and pumpkin are baking, place the quinoa and water in a pot and bring to boil, then reduce to simmer for 10mins before adding the couscous and cook for a further 5-8mins until water has absorbed. Keep an eye on it, do not let it burn. Once the water has absorbed, try a little, if it is not cooked through, then add a little more water and repeat until cooked.
Spoon the quinoa and couscous mix onto two plates, add the pumpkin chunks and tomatoes, sprinkle the grated carrot, some basil leaves and pine nuts and season to taste.

Serves 2