Pumpkin & Chorizo Quinoa
I’ve made a couple of versions of this recipe in the past but using butternut squash instead of pumpkin. Either work well, so use whichever you prefer. Roasting is another really delicious way to cook pumpkin and its mild, sweet flavour works really well with bolder flavours like sage and chorizo. If you want to make it vegetarian then use halloumi. I love chorizo, but it can be quite high in fat. Frying it until crisp and then scooping it out the pan with a slotted spoon, leaving the fat behind makes it slightly healthier. Leaving it for a couple of minutes on kitchen roll helps to absorb any that might have been transferred with the slotted spoon. Its a tasty comforting meal that still contains plenty of nutrition.