Finally the season has arrived for fresh kale in Munich and so I decided to raid my fridge and create something featuring kale.
Kale is a well-established superfood packed full of nutrients - such as vitamin A, C and K as well as folic acid and lutein (an anti-oxidant particularly good for your eyes) meaning it supports your immune system, maintaining normal skin & bones, blood formation and clotting. As well as all of these, it is also low in calories and almost fat free. Have I sold you on it yet?! If not…check out this site.
So then it was time to check the fridge and consult google for a recipe to inspire me. I settled on Taste’s “Kale, quinoa & roasted pumpkin pilaf”.
What on earth is pilaf?! Google told me it is flavoured broth in which rice is cooked…okay mystery cleared up, now to work.
First up - peel and cut up the pumpkin into small cubes. Drizzle with olive oil and put into a preheated oven (180’c fan) for 30-40 minutes until soft and golden.
Next up was the black quinoa and water plus some fresh coriander.
Then I brought this to the boil before reducing the heat and letting it simmer for about 15 mins.
In the meantime I put on a second pan and cooked up some mushrooms, yellow pepper and chopped bacon (yes I made the vegan recipe with meat!)
Once the quinoa water had evaporated I added the shredded kale and roasted pumpkin.
Followed by the mushroom, bacon and pepper mix...
Then just stir, season and serve…
A great (and healthy) dish for winter.
- 1 small pumpkin, peeled, seeded, cut into 1.5cm cubes
- olive oil
- 1 (red) onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp finely grated ginger
- 1 handful fresh coriander
- 0.5 tsp turmeric
- 190g (1 cup) quinoa, rinsed, drained
- 100g trimmed kale leaves, shredded
- 1 (yellow) pepper
- 100g chopped bacon
- 7 mushrooms