Serves 1
pumpkin 175g, cut into wedges
red onion 1/2, cut into thin wedges
groundnut oil 1 tbsp
salt and pepper to season
quinoa 50g (try Roland available at gourmet stores)
edamame beans 75g, peeled (try Trikaya available at select gourmet stores)
sesame oil 1/2 tbsp
lemon 1/2, juiced
soy sauce 1/4 tbsp
ginger a small chunk, finely chopped
Put the pumpkin and onion in a bowl, add the oil and seasoning and toss. Spread on a non-stick baking dish and roast for 25-30 minutes until tender.
Cook the quinoa following pack instructions and add the edamame for the last 3 minutes of cooking. Drain well.
Place the quinoa on a plate. Add the pumpkin and onion then whisk together the sesame, lemon, soy and ginger and drizzle over the top.