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Spiced pumpkin, quinoa and maple nuts

I think Halloween is subliminally affecting my creative brain, because I made this delicious pumpkin dish with candied (maple) nuts – see what happened there? Pumpkins and candies?!?! A few Halloweens ago I made an old Hallow pumpkin spewing guacamole out its mouth, this year going for something a little more stylish, classic AND can be served way beyond Halloween.

Enter Spiced Pumpkin, Quinoa and Maple Nuts.

I hope you love this recipes as much as I, the maple nuts may well be the end of you – so hard to resist!!! Don’t let the joy of them on this occasion mean you eat them alllll the time however. Nutritionally, a small handful nuts (brazil, cashew and almond are a super combo) for your daily snack is recommended and then a little treat like these on occasion is the way to go!

SPICED PUMPKIN QUINOA AND MAPLE NUTS

Gluten free : Vegan

Serves 4 as a side

1/4 jap pumpkin, approx 700-800g, sliced into 4 wedges

2 teaspoons ground cinnamon

2 teaspoons olive or melted coconut oil

1/4 cup tricolour quinoa

1/2 cup fresh herbs, rocket or baby spinach, finely sliced

1/4 small Spanish onion, finely diced

1/2 lemon cut in wedges

Sea salt and black pepper

Maple nuts:

1/4 cup walnuts, roughly chopped

14 cup pecans

1/4 cup pistachios

1 tablespoon maple syrup

Dressing:

1 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

HEAT oven to 200C and line two baking trays with greaseproof paper. Place pumpkin pieces on one tray, sprinkle with cinnamon and oil and toss to coat. Place in oven to cook for 20 minutes.

ROAST nuts on the other tray, by tossing with maple syrup and placing in oven to cook for 12 minutes. Check half way for even cooking and toss gently. 

COOK quinoa with 3/4 cup cup water, until absorbed and tender. Fluff with a fork and set aside.

WHISK dressing ingredients together in a small bowl.

SERVE on large platter or tray. Sprinkle half the spanish onion, maple nuts, fresh herbs and cooked quinoa on the base of the tray, top with pumpkin pieces then repeat. Pour dressing into a small dish on the side of the platter, season all with sea salt and black pepper and serve with lemon wedges.

+ Collaboration with Naked Foods 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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