Quinoa with black beans, pumpkin and paprika

Ingredients

For 1 serving

• Quinoa55 g
• Cooked black beans120 g
• Pumpkin180 g
• Red onion30 g
• Paprika2 g
• Extra virgin olive oil10 g
• Pumpkin seeds8 g
• Parsley5 g
• Saltto taste

In season: September – December

Method

1. Heat a fan oven to 200 °C and line a baking tray. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm; cut the red onion into wedges.
2. Toss the pumpkin and onion with the olive oil, paprika and a pinch of salt, spread on the tray and roast for 25 minutes, turning halfway, until the pumpkin is tender and caramelised at the edges.
3. Meanwhile rinse the quinoa in a fine sieve, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed; fluff with a fork.
4. Rinse and drain the black beans and warm them in a frying pan with a splash of water over medium heat for 3 minutes, until hot. Toast the pumpkin seeds in a dry small pan for 2 minutes, until they pop, and chop the parsley.
5. Combine the quinoa, vegetables and beans, adjust the salt and finish with the pumpkin seeds and parsley.