Quinoa Tabbouleh with Kale

Ingredients

• 250 g pumpkin flesh (e.g., muskmelon pumpkin)
• 0.5 tsp Curry Powder
• 1 pinch ground cumin
• 0.25 tsp hot paprika powder
• 5 tbsp olive oil
• 300 g quinoa
• Salt
• 50 g young kale leaves (about 1 handful)
• 0.5 cucumber
• 2 Tomatoes
• 1 red bell pepper
• 2 organic limes (zest and juice)
• Pepper
• 5 g micro herbs (about 1 handful; e.g., arugula)

Instructions

1. 1.

   Dice the pumpkin flesh into about 3 x 3 cm cubes, season with curry, cumin, and paprika, and mix with 2 tbsp olive oil. Spread on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 25 minutes; then let cool slightly.

2. 2.

   Rinse the quinoa under cold water and cook it in 2.5 times its volume of salted water until al dente, about 15 minutes. Drain, rinse with cold water, pat dry, and transfer to a large bowl.

3. 3.

   Clean, wash, and dry the kale; remove leaves from stems and chop finely. Wash the cucumber, halve, seed, and dice. Peel, wash, and dice the tomatoes. Halve the bell pepper, seed it, wash, and cut into cubes.

4. 4.

   Add the kale, diced vegetables, and cooled pumpkin to the quinoa in the bowl. Add the remaining olive oil, lime zest, and juice; season with salt and pepper and mix well. Divide the tabbouleh into four bowls. Wash the micro herbs, pat dry, and sprinkle over the top.