Kale & Quinoa with Pumpkin Bean Mash

Kale-and-Quinoa_1Kale-and-Quinoa

 

Hello friends. A gloriously delicious plant-based meal to satisfy. Enjoy!

Kale and Quinoa with Pumpkin Bean Mash

DAIRY FREE • GLUTEN FREE • PLANT PROTEIN

| serves 2 |

  • ½ cup quinoa
  • 2 big handfuls of curly kale
  • ½ a shallot, finely chopped
  • Zest of half a lemon
  • Few slices of garlic
  • Coconut oil
  • 4 slices pumpkin (1 cm thick)
  • 1 can organic cannellini beans, drained and rinsed
  • Finely chopped spring onion
  • 1-2 teaspoons olive oil
  • Toasted pumpkin seeds to decorate

METHOD:

  1. Rinse the quinoa well and drain. Add to a pot and cover with 1 cup of water, bring to the boil, reduce to a simmer, cook till soft.
  2. As the quinoa cooks, prepare the pumpkin and bean mash. Use a silicon brush to coat to the pumpkin in coconut oil.
  3. Place in a hot oven (200˚C) on a tray lined with baking paper and cook for 15 minutes or until done. Cool.
  4. Once cooled, use a hand held blender to mash the pumpkin with the beans, olive oil and spring onion.
  5. Form into a patty shape on a plate, using a cookie cutter as a mold.
  6. Next, chop the kale very finely into little ribbons, wash well and let drip dry.
  7. Put a scant amount of coconut oil in a pan, fry the shallot and garlic.
  8. Add the kale and wilt it down, this will literally take half a minute. Remove from heat.
  9. Once cooled, fold through the lemon zest and combine with the cooked quinoa.
  10. Serve on the plate with the mash and sprinkle toasted pumpkin seeds and a drizzle of olive oil to finish.

ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.