500g pumpkin, deseeded and cut into slices
2 tbsp cold-pressed rapeseed oil
¼-½ tsp dried chili flakes, according to taste
1 red pepper, deseeded and thinly sliced
1 tbsp garlic infused oil
thumb-sized piece of ginger, peeled and very thinly sliced
2 tsp ground cumin
2 tsp ground coriander
100g uncooked quinoa
600ml/1 pint low FODMAP vegetable stock
15g flaked almond to serve (optional)
Heat oven to 200C/180C fan/gas 6. Put the pumpkin in a roasting tin and toss with 1 tbsp of the oil and lots of ground black pepper.
Bake for 15 mins. Take out of the oven and turn the slices, sprinkle with the chili flakes and return to the oven for a further 15-20 mins or until tender and lightly browned.
While the pumpkin is roasting, heat the remaining oil in a large, wide-based non-stick saucepan pan or sauté pan.
Add the pepper to the pan and cook for 5 mins, stirring regularly until softened and lightly browned.
Add the garlic infused oil and ginger and stir-fry together for 1 1/2 mins.
Sprinkle over the cumin and coriander and fry for 30 secs, stirring.
Stir in the quinoa. Pour over 600ml/1 pint just-boiled stock, add 1/2tsp flaked sea salt and bring to the boil, adding a splash more water if needed.
Reduce the heat to a simmer and cook for 12 mins, stirring regularly.
Add the spinach and pumpkin. Continue cooking for a further 3 mins, or until the quinoa and vegetables are tender, stirring occasionally.
Divide between two deep plates or bowls and serve. Top with flaked almonds if using.
Recipe adapted from: Good Food