Sinead Delahunty

Serves 4.

  • 90g quinoa
  • 235ml water
  • Roast Pumpkin Wedges (see first recipe)
  • 2 large handfuls kale, destalked and roughly torn
  • ½ tsp sea salt
  • 3 tbsp pomegranate seeds
  • 2 tbsp fresh coriander, roughly chopped
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  1. Bring the quinoa and water to the boil, reduce to the lowest heat and continue to cook until all the water is absorbed. Remove from heat and allow to cool.
  2. Cut the cooled roast pumpkin wedges into bite size chunks.
  3. In a large mixing bowl, roughly tear the kale and massage with the salt. Add the quinoa, pumpkin, pomegranate, coriander, lemon juice and oil and mix together well.