Roasted pumpkin quinoa salad - George Eats

Ingredients

• 500 g Japanese or Kent pumpkin (chopped into bite sized pieces)
• 20ml (1 tablespoon)* oil of choice
• 2 teaspoons tajin (optional)
• 1-2 teaspoons cinnamon
• Seasoning (to taste (use less if you used tajin as it contains salt already))
• 25g (1/2 bunch) of spring onion greens (chopped (remainder used in salad))
• 150g white quinoa
• 430- 500 ml (1 3/4 – 2 cups)* FODMAP friendly vegetable stock (you can also use water)
• 60ml (3 tablespoons)* garlic infused oil
• 30-40ml (1 1/2 -2 tablespoons)* lemon juice or red wine vinegar
• 20-40ml (1-2 tablespoons)* maple syrup
• 1 – 1 1/2 tablespoons* Dijon mustard (see notes)
• Seasoning (to taste)
• Extra lemon juice (to finish the salad)
• 25g (remaining 1/2 bunch) of spring onion greens (chopped)
• 1 bunch of flat leaf parsley (washed and finely chopped)
• 100 g Tuscan kale (weighed after de-stemming 1/2 – 1 bunch)
• 180-200 g feta (crumbled (Danish or regular are fine))
• 75 g almonds (use more if you don’t need it to be FODMAP)
• 75 g raisins (use more if you don’t need it to be FODMAP)