Directions
1. Preheat oven to 200C.
2. Cook 1 part quinoa, with 2 parts water for 10 -15 minutes
3. Toss Pumpkin and Brocolli with olive oil, salt & pepper.
4. Place only the pumpkin in the roasting tin and cook for 45 mins
5. Add the broccoli after 25 minutes of cooking the pumpkin.
5. Whisk 1 egg with a pinch of salt and curry powder.
6. Scramble the eggs over medium heat.
7. In another pan, wilt Spinach over low heat with olive oil and a pinch of salt.
8. Check in with your quinoa. Once cooked, mix in paprika, salt and pepper.
9. After your pumpkin and broccoli finishes roasting, assemble all the ingredients in your favourite bowl and sprinkle with hemp seeds.

Enjoy!

We love to sprinkle pumpkin and pomegranate seeds too!