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This hearty vegan pilaf combines sweet pumpkin, crunchy pepitas and healthy kale with spice-filled quinoa.

+ Ingredients

800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
2 garlic cloves, crushed
1 tsp finely grated ginger
1 teaspoon ground coriander
1/2 tsp turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded

40g (1/4 cup) pepitas

+ Method

Step 1: Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.

Step 2: Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

Step 3: Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.

Serves 4

This pilaf is gluten free.

Photography by Craig Wall.

Recipe by Chrissy Freer and courtesy of