Red Curry Roasted Pumpkin And Fennel Quinoa Salad
1 – small (2.5 to 3lb) pie pumpkin, peeled, seeds removed, and cut into wedges
1 small bulb fennel, stalks cut off, cut into wedges
1 tablespoon red curry paste
1 tablespoon melted organic coconut oil
1 tablespoon finely minced fresh ginger
1/2 teaspoon sea salt
1 cup uncooked quinoa
2 cups low sodium organic vegetable broth or water
1 large bunch of Swiss Chard, stems removed and roughly chopped*
2 cloves garlic, finely minced
1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
juice from 1/2 lime
1 tablespoon organic hemp seeds, optional
handful fresh cilantro
sea salt and freshly ground black pepper, to taste
Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper. Meanwhile toss the pumpkin wedges with the fennel wedges, fresh ginger, red curry paste, and the melted coconut oil. Sprinkle with sea salt. Toss well to combine and make sure all of the pumpkin and fennel are evenly coated, add more coconut oil, if necessary.
Arrange in a single layer on the parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly browned on the edges.
While the veggies are roasting, prepare the quinoa. Toast the uncooked quinoa in a dry medium saucepan for a minute or two, until fragrant. Add 2 cups of vegetable broth (or water) and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed about 10-15 minutes. The quinoa should be soft and fluffy when done.
Once cooked, remove the quinoa from the heat, fluff with a fork, and add the chopped Swiss chard, garlic, Terra Delyssa Organic Extra Virgin Olive Oil, and lime juice, you can add a little salt and pepper, too. Toss to combine. Place the lid on the pan to allow the greens to wilt slightly for a minute or two.
Once the pumpkin is done, plate the quinoa and greens, top with the roasted pumpkin and fennel, salt, and pepper to taste. Top with hemp seeds (if using) and fresh cilantro.