Spiced quinoa stew with nut feta

1. Sauté the aromatics
Heat a large frypan over medium heat with 1 tbsp oil. Dice and add onion. Stir in 1 tsp fennel seeds, 1 tsp cumin seeds and 3 tsp turmeric. Cook for 5 minutes until softened.

2. Add vegetables
Increase heat to medium-high. Dice pumpkin (4cm dice), tomatoes and capsicum. Add to pan as you go.

3. Add quinoa & simmer
Add quinoa and chopped tomatoes. Pour in 2 cups water. Cover and simmer for 15 minutes until pumpkin is tender.

4. Stir through kale
Remove stems and finely slice kale leaves. Stir through stew until wilted. Season to taste with salt and pepper.

5. Finish and plate
Divide stew among bowls. Top with nut feta and dukkah.

Notes
Peel the pumpkin if preferred.

From your box
Brown onion, 1/2 *
Butternut pumpkin, 1/2 *
Tomatoes, 2
Green capsicum, 1
White quinoa, 1 packet (150g)
Chopped tomatoes, 400g
Kale, 1/2 bunch *
Nut feta, 1 tub
Dukkah, 1 packet (30g)

From your pantry
Oil (for cooking), salt, pepper, fennel seeds, cumin seeds, ground turmeric