Ingredients

• 1/2 Hokkaido pumpkin
• 100 g quinoa
• 3 leaves of kale
• 1-2 spring onions
• salt, pepper & nutmeg
• lemon juice
  
  For the dressing:
• 3 tablespoons organic: APPLE BALSAMIC VINEGAR
• 7 tablespoons organic PUMPKIN SEED OIL
• 2 tablespoons organic SUNFLOWER SEEDS
• some parsley
• pomegranate seeds

Here's how it's done:

1. Prepare quinoa according to instructions.
2. Wash the pumpkin, remove the seeds, cut into cubes, season with salt, pepper and nutmeg and cook in a pan until al dente.
3. Cut the cabbage leaves (without the stalk) and knead them vigorously with a little lemon juice.
4. organic:Roast sunflower seeds briefly in a pan without fat.
5. Mix ingredients for the dressing.
6. Mix all ingredients with the warm quinoa, pumpkin and dressing and serve in a bowl.