12 pumpkin wedges (2cm thick)
2 Tbsp olive oil
2 Tbsp honey
1 cup quinoa
2 cups of water (for cooking the quinoa)
¼ cup olive oil
2 Tbsp lemon juice
2 garlic cloves, crushed
1 tsp fresh chilli, chopped
1 cup fresh parsley, mint, chives and basil, roughly chopped
150g Greek-style feta, crumbled
½ cup cooked chickpeas, drained and rinsed
½ cup pumpkin seeds, toasted
Salt and pepper, to taste
How to make it
Preheat the oven to 200°C.
Coat the pumpkin wedges with honey and olive oil and roast until they are soft and golden. Set aside to cool. Bring 2 cups of cold water to the boil in a medium saucepan over high heat. Pour in 1 cup of quinoa, reduce to medium heat and simmer covered for 15 minutes or until the water is absorbed and quinoa is tender. Transfer the quinoa to a large plate to cool. Combine oil, lemon juice, garlic, chilli and chopped herbs in a large serving bowl and season with salt and pepper. Add the cooked quinoa and remaining ingredients. Toss gently to combine.
Healthy Ingredients - Vitamin E, Zinc & Niacin
A diet containing foods with a low glycemic index (GI) can help reduce your risk for age-related macular degeneration. Swap refined carbohydrates for quinoa, brown rice, whole oats and whole-wheat breads and pasta. The vitamin E, zinc and niacin found in whole grains also help promote overall eye health.
Date Published: 29 September 2015