1/4jap pumpkin, pealed and chopped into small 1 inch dice
1green capsicum, chopped
1small onion, diced
1tomato, diced
3bay leaves
1tablespoontomato paste
1teaspooncumin powder
pinch of salt
Handful of chopped parsley
Pomegranate seeds to garnish
Instructions
Preheat oven to 180 degrees C (350 degrees F). Cook the quinoa according to the packet directions and then spread on a tray to cool; refrigerate until ready to use.
Wash and dry quince and place on a baking tray, bake for 1 hour, or until soft. While that is cooking, spread pumpkin on a baking tray and drizzle with olive oil, toss to coat, and bake for 20-30 minutes, or until tender (you want it to hold its shape)
Meanwhile, peel and dice the roasted quince and cut into 1 inch dice.
Add the tomato and tomato paste to the capsicum mixture and cook for a few minutes. Add the roasted pumpkin, quince, eggplant, quinoa and parsley and gently mix together. Season to taste, add to a large bowl and garnish with pomegranate seeds
Serve warm
Notes
Increase the cumin to a couple of teaspoons if you enjoy the taste. I kept it very mild for the little dude...