• 500g of pumpkin, peeled and cut into small cubes
• 1 tablespoon of coconut oil 
• 2 teaspoons of Moroccan seasoning
• 3/4 a cup of quinoa, rinsed and drained
• 2 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of grated lemon rind 
• 1/2 a cup of fresh coriander leaves

First you want to preheat your oven at 200C fan-forced. Place the pumpkin, oil and Moroccan seasoning  in a bowl and toss to coat. Transfer into a baking tray, lined with baking paper, and roast for 20 to 25 minutes turning once, or until soft and golden.

Whilst the pumpkin is in the oven, place your quinoa and 1 1/2 cup of cold water into a saucepan on high heat. Bring to the boil then reduce the heat to low. Allow the quinoa to simmer for 10-12 minutes or until all liquid is absorbed. Transfer the quinoa into a heat proof bowl and add the pumpkin, lemon juice, lemon rind and coriander. Season with some salt and pepper and gently toss to combine all the ingredients.

This amount is for 4 people. It is very low in fat and good for the heart. I find it really easy to make and a good idea for lunch on the go and even dinner.