Ingredients (2 servings)
- 150 g quinoa
- 6 kale or savoy cabbage leaves
- 1 tbsp ghee or coconut oil
- 1 pinch of salt
- 1.5 orange
- 30 g cranberries
ROASTED PUMPKIN
- ½ hokkaido pumpkin
- 1 pinch garlic powder
- 1 pinch of salt & pepper
- 1 tbsp ghee or coconut oil
CARAMELIZED PECANS
- 75 g pecans
- 1 tbsp maple syrup
- 1 pinch of salt
DRESSING
- 1 garlic clove
- ½ orange, juiced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp cinnamon powder
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 pinch salt & pepper
Instructions
- Preheat the oven to 180°C.
- Cut pumpkin into cubes, place in a bowl and combine well with garlic powder, salt & pepper, and ghee or coconut oil.
- Line a baking sheet with parchment paper and spread out the pumpkin cubes. Bake in the oven to roast for around 25 minutes.
- In the meantime, cook quinoa according to package instructions.
- Cut the stem off the kale/cabbage leaves and cut the remaining leaves into thin slices.
- Sprinkle some salt on the chopped leaves and massage with olive oil.
- Heat ghee or coconut oil in a frying pan over a medium-high heat. Add the pecans and toast them for a couple minutes on both sides. Then, sprinkle some salt and add in the maple syrup. Stir and toast for a further few minutes so they’re all coated and.
- Cut oranges into bite-sized pieces.
- Mince garlic clove, juice orange, and combine with remaining dressing ingredients.
- Combine quinoa with kale/cabbage.
- Add roasted pumpkin, orange, cranberries, dress with dressing, and top with caramelized pecans.
- For a whole-meal, you can simply mix in cooked beans or chickpeas.
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