Entrees

• Pumpkin (1 kg, cut into cubes)
• Quinoa (1 cup)
• Water (1.5l)
• Vegetable soup stock (1 cube)
• Olive oil (1 tbsp)
• Onion (1)
• Salt and pepper

Serve 4 people

Directions:

1. Brown the onion in olive oil until golden brown
2. Add quinoa, roast the quinoa in the pan for 2 mins
3. Add water and vegetable soup stock, bring to the boil and simmer for 10 mins
4. Add salt and pepper to taste
5. Add the pumpkin, cover the pan and simmer for 15mins or until the pumpkin is soft
6. Serve with wholemeal or gluten free bread

Enjoy!

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