I love to use quinoa as the base for recipes like this because it’s super nutritious and has a deliciously subtle and nutty flavour. It’s packed with protein and fibre; way more than other grains like rice. It’s also bursting with anti-oxidants and ant-inflammatory properties.
You can cook your own quinoa in a pan, but if you’re anything like me and love a time saving hack – use a precooked packet instead. I love to use Merchant Gourmet’s pre cooked packets.
Roast Roast Roast
Roasting up that pumpkin is an absolute must. The texture of roasted pumpkin is soft and tender and just melts in the mouth, and it’s super flavoursome. The perfect autumnal addition to this recipe.
You can use whichever pumpkin you prefer, my personal favourite is Hokkaido because you don’t have to peel the skin (anything to save time, right guys?) and the flavour is rich and buttery. I also love butternut, delicata and crown prince pumpkins, which are all in season right now.
My other top tip is to roast the almonds beforehand to really bring out that flavour. It makes such a difference I promise, you won’t regret it. I used activated nuts as they’re easier to digest, but feel free to use normal if you prefer.