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500g butternut pumpkin (peeled and cut into 2.5 cm cubes)
1 tablespoon extra virgin olive oil
2 teaspoons Moroccan seasoning
3/4 cup quinoa (rinsed and drained)
2 tablespoons lemon juice
1 tablespoon finely chopped preserved lemon*
1/2 cup fresh coriander leaves (washed and roughly chopped)
For an extra antioxidant boost, try adding some fresh pomegranate seeds.
*Preserved lemons can be found in delicatessens and deli counters of large supermarkets. If preferred, you can use 2 teaspoons of finely grated lemon rind instead of the preserved lemon.
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